Description
Elegant and indulgent appetizer featuring crispy roasted potato rounds topped with creamy whipped brie, sweet cherry tomato confit, and a drizzle of basil-infused honey.
Ingredients
Scale
For the Crust:
- 2 large russet potatoes, sliced into 1/4-inch rounds
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 8 ounces brie cheese, rind removed
- 1/4 cup heavy cream
- 1 pint cherry tomatoes
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/4 cup honey
- 1/4 cup fresh basil leaves, finely chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss potato rounds with olive oil, Parmesan, salt, and pepper. Arrange in a single layer on the baking sheet. Bake for 25-30 minutes, flipping halfway, until golden and crispy.
- While potatoes bake, make the whipped brie: In a food processor, blend brie and heavy cream until smooth and creamy. Set aside.
- For the cherry tomato confit: In a small baking dish, combine cherry tomatoes, garlic, olive oil, balsamic vinegar, salt, and pepper. Roast at 400°F for 20 minutes, until tomatoes are soft and blistered.
- In a small saucepan, warm honey over low heat. Stir in chopped basil and remove from heat.
- To assemble: Spread a dollop of whipped brie on each potato round. Top with a cherry tomato confit and drizzle with basil honey. Serve warm.
Notes
You can customize the seasonings to taste.