Three Cheese Tomato Stack

For the Stack Base (Makes 2)

  • 20gm bocconcini cheese (small) sliced
  • 1 Roma tomato (ripe)
  • 1 Punnet Medley of cherry tomatoes
  • (I have used Russet,black Russian , red and yellow )
  • 1 Tsp Smoked Lemon chilli salt (I use my artisan range for this recipe)
  • 20gm Goats cheese (mixed into a paste)
  • 10 leaves Basil fresh


For Pork Floss and Parmesan Crisps

  • 80gm grated Parmesan cheese ( Ive used Grana Padano)
  • 40gm Pork floss
  • 1 Large ring (just like what I have used in the video

(You can lightly grease the ring with a bit of grape seed oil)


For Basil Pesto (This makes a lot) Makes 900ml

I always make a bit so that I can use this recipe of other applications as well

  • 125g walnut kernels
  • 10 garlic cloves, coarsely chopped
  • 600ml extra virgin olive oil
  • 250g shredded parmesan
  • 90 gm pine nuts
  • 3 bunch basil



  • Stir the walnuts and pine nuts in a frying pan over medium heat for 3-4 minutes or until light golden and aromatic.
  • Set aside to cool.
  • Process the walnuts, basil and garlic in a food processor until finely chopped.
  • Add oil and process until well combined. Season with salt and pepper. Stir in the parmesan.


For Final Presentation

  • Gently de-mould the stack
  • Drizzle the basil pesto and its oil around the stack
  • Add a few smaller leaves of the baby basil and baby mint
  • Garnish with a nice large pork floss and parmesan crisp


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