Marinated patisson, mozz cheesearella, bread roundels

0.0 stars / 0 votes


aperitif for 6-8 people, makes approx. 24 portions

  • baking paper for the baking tin


  • 1 tbs of white wine
  • 1 tbs white wine vinegar
  • 2 tbs of rapeseed oil
  • 1 crushed garlic clove
  • 1 tbs of chopped oregano
  • 1 tsp of thyme leaves
  • 1 pinch of sugar
  • coarsely ground salt and pepper
  • 2 small patissonsa or 12 mini patissons
  • salt
  • approx.12 slices of white bread
  • butter
  • 300 g of mozzarella cheese, cut into approx. 4 mm thick slices
  • approx. 24 cherry tomatoes
  • wooden skewers

Recipe source

These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:



  1. 1 Mix together all the ingredients for the marinade and season.Cut the patissons into 12 slices; halve the slices. Add salt, and steam until almost soft. Mix in with the marinade while still warm and allow to draw for 2-3 hours.
  2. 2 Cut out roundels of approx. 6 cm diameter from the bread; butter, and lay in a baking tin lined with baking paper. Toast for approx. 5 mins. until golden brown in the middle of the oven, preheatd to 230°C. Allow to cool.
  3. 3 Skewer 1 slice of mozarella, 1 slice of patisson and 1 cherry tomato onto each slice of toast. Dribble on the remaining marinade and serve on a platter.