blue cheese & bacon potato crisps These tasty mini appetizers are small in stature but big on flavour and appeal!
½–1 teaspoon olive oil, plus extra for greasing
4–5 small (preferably round) redskinned potatoes (each about 4–5 cm in diameter)
About ¼ teaspoon coarsely ground black pepper
3–4 rashers cooked smoked or unsmoked lean back bacon (about 75 g total cooked weight)
75 g blue cheese (such as Gorgonzola or Stilton), crumbled
6 baby plum tomatoes
2 tablespoons soured cream
1–2 tablespoons snipped fresh chives, to garnish
1
Preheat oven to 220°C/fan 200°C/ Gas 7. Spray cups of Deluxe MiniMuffin Pan with olive oil. Slice potatoes with Ultimate Mandoline fitted with adjustable slicing blade on thin setting. Discard ends of potatoes. Combine potato slices, black pepper and olive oil in Classic Batter Bowl; toss to coat using Mix ‘N Scraper®. Finely chop bacon using Food Chopper.
Press one potato slice into each cup of prepared pan; sprinkle with half of the bacon and blue cheese. Repeat layer one time with additional potato slices and the remaining bacon and remaining blue cheese. Top with remaining potato slices, gently pressing layers together. Bake 12–15 minutes or until edges are browned and crisp. Remove pan from oven; immediately remove crisps from pan to Stackable Cooling Rack.
3
Meanwhile, slice tomatoes lengthways into quarters using Utility Knife. Spoon soured cream into a small resealable polythene food bag; secure bag and trim off one corner of bottom of bag. Pipe a small dollop of soured cream onto each crisp. Top each crisp with a tomato quarter and sprinkle with chives. Serve immediately. Serves 12 (2 appetizers per serving) Nutrients per serving (2 appetizers): Energy 281kJ/67kcal; Protein 3.5g; Carbohydrate 4.5g; Sugars 0.4g; Fat 4g; Saturated Fat 2g; Fibre 0.4g; Salt 0.5g
chef’s corner To cook bacon, cut rashers in half, if desired, and cook in Executive 24-cm Sauté Pan over medium-high heat 6–8 minutes or until cooked and crispy, turning once. Remove from pan; drain on kitchen paper.
