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| Potato
Bruschetta - from Alastair Henderson |
Ingredients
2 Whole baking potato
Olive oil
4oz
Goats cheese or a blue cheese such as gorgonzola
Small fresh spinach
salt and pepper |
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Method
- Take
cheese out of the fridge to warm to room temperature.
- Cook
the potatoes whole , still in the skins and then cut into
slices about 1 cm thick.
- At
the same time, cook the spinach until tender, then drain
and squeeze dry. Chop coarsely and set aside for later use.
- Fry
the slices of potato in a little olive oil until they are
a golden brown colour.
- Place
the potato slices on a baking sheet.
- In
a bowl, break up the room temperature cheese , add the chopped
spinach.
- Mix
the cheese and spinach together, season with salt and pepper.
- Place
the cheese and spinach mixture on top of the sliced potatoes.
- Put
under a preheated grill for a few minutes until the cheese
softens and starts to brown.
- Serve
warm with a green salad.
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| Time
- 1 hour and 10 mins (unless using a microwave to cook the potatoes).
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recipe
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The York Food and Drink Guide is produced by Stone Soup -
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