Potatoes are a rarity in my home , except when there is an audience other than me or K . when lovely sia of monsoon spice had announced her event “ode to potato”, I couldn’t resist participating . This dish is a regular when we have parties as the size of the appetizer is small and I can make large batches without panicking and is very crispy and tasty to eat !
You can replace the goat cheese with fontina cheese and it still tastes good!
1/4 cup olive oil
soft mild goat cheese
with garlic and herbs
2 tablespoons milk
1 garlic clove, finely minced
Salt and freshly ground black pepper
Finely chopped bell pepper , red onions , fresh parsley sprigs for garnish
Preheat the oven to 350 degrees.
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. Brush the
potato slices with olive oil. Roast them in the oven, turning them
once, for about 45 minutes or until golden brown 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.
Saute the bell peppers and onions in a skillet on high heat for a minute or two.
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 bell pepper,red onions and parsley sprigs.