Layered grilled potato and goat cheese appetizer
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Make a unique and filling potato and goat cheese appetizer. Slice boiled potatoes, layer them with cheese, and grill until golden brown. Drizzle with a flavorful French dressing made with vinegar, mustard, and vegetable oil and serve. This layered appetizer is quick to prepare, especially if you have leftover jacket potatoes from the day before. And it looks festive enough to share with guests.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 5 large red potatoes, well washed, unpeeled
- 250 gr. goat cheese
- 1/4 cup balsamic vinegar
- 1 clove of garlic
- 2 teaspoons Dijon mustard
- 1/4 cup basil leaves
- 3/4 cup olive oil
- 3 tbsp chopped chives, optional
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Cooking the dish according to the recipe:
- Place the potatoes in a saucepan filled with salted water and bring to a boil. Reduce heat and simmer until half-cooked, about 12 to 15 minutes. Drain and cool. Then slice each potato into 1.5 cm rounds.
- While the potatoes are cooking, combine the vinegar, garlic, mustard, basil, and 0.5 cups of oil in a blender until smooth. Season with salt and pepper.
- Preheat grill to medium heat.
Brush the potato slices on both sides with the remaining 1/4 cup oil, season with salt and pepper to taste. Place the potatoes on the grill, cover, and grill for 2 minutes per side until golden brown. - Carefully transfer the potatoes to a flat plate and form stacks: 1 potato slice, 1 tablespoon goat cheese, 1 potato slice, 1 tablespoon goat cheese, 1 potato slice. Return the stacks to the grill, cover, and grill for about 1 minute, until the cheese begins to melt.
Transfer the potatoes to a platter, drizzle with French dressing and sprinkle with chives.
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