1 hour ago
Friday, April 29, 2011
I know what you are thinking.
Carbs on carbs, why would I make this?
I was craving potato salad (which I often do when the weather turns warmish), and decided this would be a great alternative for our Friday night antipasto night.
There is no mayo in this, so I've just saved you 300 calories, and you know you were going to have garlic bread anyway.......I am just justifying my means.
Who wouldn't love tiny potatoes mixed with fresh herbs and feta cheese piled on some great toasted bread? and don't forget the fennel seeds, they make this easy appetizer sing.
I found this terrific idea on fresh365. I had everything in the house, including the baguette, so now I can now work on the cocktails for tonight.
And yes, I know, this is potato salad on bread.
Just do it.
Potato Crostini (adapted from fresh365):
8 small red new potatoes
1/4 c olive oil
1/4 c chopped fresh basil
2 Tbsp chopped chives
1/2 cup crumbled feta cheese
2 Tbsp toasted pine nuts
1 tsp fennel seed
1 tsp sea salt
pepper, to taste
1 baguette, cut into 1/4" slices and toasted
Preheat oven to 375F. Poke a few fork holes in each potato, and place directly on the oven rack. Bake 45-50 minutes, until potatoes are cooked through. Remove from oven and allow to cool. (I don't see why you couldn't boil the potatoes instead of doing them in the oven).
Coarsely chop potatoes and toss with olive oil, in a large bowl.
Gently stir in basil, chives, feta, pine nuts, fennel seeds, salt and pepper, seasoning to taste. Serve on baguette slices, or as a side dish.
and I don't want to be scolded for serving bread with potatoes, so keep your comments to yourself (and you know who you are!).
PS The 2 random winners of the Martha Stewart Pie book are: Lynette who loves an Alsatian Onion Tart & Beth S. who loves Martha Stewart's Coconut Creme Tart.
Please contact me with your addresses so you can receive the books! Congratulations!