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Title: Crispy Potato Slices with Herb & Garlic Goat Cheese
Categories: Vegetable
Yield: 1 Servings
| 2 | Russet potatoes | |
| 1/4 | c | Olive oil |
| 8 | oz | Soft mild goat cheese |
| 3 | tb | Milk -- (up to 4) |
| 1/4 | c | Finely chopped fresh herbs |
| I e. parsley, | ||
| Tarragon | ||
| 1 | Garlic clove -- finely | |
| Minced | ||
| Salt and freshly ground | ||
| Black pepper | ||
| Pink peppercorns -- chopped | ||
| Toasted | ||
| Pepper and/or fresh herb | ||
| Sprigs -- for garnish | ||
| Chervil, thyme, | ||
| And/or | ||
| Pistachios, finely | ||
| Chopped red bell |
Preheat the oven to 400 degrees F.
Cut the potatoes crosswise into 1/4-inch-thick slices and arrange in a single layer on one or more oiled baking sheets, as needed. Drizzle the potato slices with olive oil. Roast them in the oven, turning them once, for about 30 minutes or until golden b rown and crisp. If potato slices are roasting unevenly, rotate the baking sheet occasionally. Transfer the potatoes to paper towels to drain and season with salt.
In a food processor combine the goat cheese, milk, herbs, garlic, and salt and pepper to taste and puree until smooth.
Top each potato slice with a dollop of the cheese mixture either with a teaspoon or piped from a pastry bag. Garnish each hor d'oeuvre with the pink peppercorns, pistachios, red bell pepper or herb sprigs.
Yield: about 40 hors d'oeuvres
Recipe By : Cooking Live Show #CL8896
From: Bill Spalding Date: 29 May 97 Mastercook Recipes (Mailing List) Ä
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