Name: Rosemary Potato Canapés
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 2 dozen
Ingredients: 6 oz (170 g) small baby potatoes; 1/4 cup (20 g) Parmesan cheese, freshly grated; 1 tbsp (15 ml) olive oil, plus more for serving; 1 tsp rosemary, finely chopped; 24 crackers; 1/2 cup (125 ml) cream cheese, softened; 2 tbsp chives, cut into pieces

Ingredients

- 6 oz (170 g) small baby potatoes
- 1/4 cup (20 g) Parmesan cheese, freshly grated
- 1 tbsp (15 ml) olive oil, plus more for serving
- 1 tsp rosemary, finely chopped
- 24 crackers
- 1/2 cup (125 ml) cream cheese, softened
- 2 tbsp chives, cut into pieces

Preparation

- Place the potatoes in a small pot. Cover with water and season with salt. Bring to a boil and simmer just until tender. Drain and rinse under cold water. Place on a plate and refrigerate for 30 minutes.
- On a work surface, dice the potatoes. Transfer to a bowl and add 3 tbsp of the Parmesan, the oil, rosemary and lemon zest. Season with salt and pepper.
- Spread the baguettes with the cream cheese. Divide the potato mixture among the baguettes. Garnish with the remaining Parmesan, a drizzle of olive oil and the chives. Season with pepper.

Rosemary Potato Canapés

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Ingredients

Preparation

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