Triple Potato Crostini

Name: Triple Potato Crostini
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 g Double cream cream cheese; 3-4 Tbsp Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Lemon juice; 1 TEASPOON + 2 tablespoons oil; 3 TABLESPOONS Pine nuts; 1/2 Bed of garden cress; 7-10 Tbsp Pepper; 2 TABLESPOONS small capers; 7-10 Tbsp Sweet peppers; 2–3 large potatoes

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

150 g Double cream cream cheese
3-4 Tbsp Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Lemon juice
1 TEASPOON + 2 tablespoons oil
3 TABLESPOONS Pine nuts
1/2 Bed of garden cress
7-10 Tbsp Pepper
2 TABLESPOONS small capers
7-10 Tbsp Sweet peppers
2–3 large potatoes

Directions

1
Mix cream cheese and cream, season to taste with salt and lemon juice. Divide the cream cheese mixture into three. Heat 1 tsp. oil in a frying pan. Roast the pine nuts in it until golden brown. Take them out and let them drip off on kitchen paper.
2
Chop the pine nuts finely. Mix pine nuts and 1/3 cream cheese. Cut cress from the bed. Mix cress and 1/3 cream cheese and season with pepper. Drain capers and chop coarsely. Mix capers and the remaining cream cheese and season with some paprika
3
Peel the potatoes and cut them into approx. 12 thick slices (0.5-1 cm). Heat 1 tbsp. oil in 2 large frying pans. Fry the potato slices for 5-8 minutes while turning. Season the potatoes with salt and pepper, take them out and let them drain on kitchen paper. Spread each dip on 4 slices and serve