Tomato Stacks

  • Tomato Stacks

Tomato Stacks


Photo:  Phil Reid "The Dominion Post"

(serves 6)
Place fine wooden skewers through stacks before cooking if you suspect any chance of stacks toppling. INGREDIENTS

350g fetta cheese [a firm variety}

600g – 700g (6) tomatoes ( with calyx intact

30ml {2 tbsp} extra virgin olive oil

½ tsp flaky sea salt

1/8 tsp freshly ground black pepper

12 medium-sized basil leaves (plus extra to garnish}


· Preheat oven to 180ºC. Slice feta into 12 pieces, aiming for squares.

· Using a sharp serrated knife level base of each tomato to enable tomatoes to stand upright. Slice tomatoes evenly into 3 pieces horizontally.

· Using some of the oil very lightly grease a small roasting tray. Lay out base pieces of tomatoes, with the largest cut side upwards. Onto each tomato piece place a piece of feta. Season with salt and pepper.

· Top each with a basil leaf and then the next piece of tomato. Continue in the same fashion, finishing with top of the tomato, calyx intact.

· Place into oven and bake for 10-12 minutes or till hot through.

· Plate or platter and drizzle with remaining oil. Slice or tear additional basil to garnish plate or platter.