Author Notes
Addictive little bites for your next cocktail party, inspired by the simplest soup ever. —someonewhobakes
Ingredients
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1 tablespoon
olive oil
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3
medium red or Yukon gold potatoes, sliced 1/4" thick
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2
slices thick-cut bacon
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2
leeks, white and light green parts only, halved lengthwise and cut into half-circles
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1 pinch
crushed red pepper flakes
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1-2 ounces
goat cheese (chevre)
Directions
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Preheat the oven to 450 degrees. Place the olive oil and potato slices in a medium bowl and season generously with salt and pepper. Toss to combine and coat the potato slices evenly with the oil and seasonings. Place in a single layer on a baking sheet and roast, 6-8 minutes on each side, or until they are fork-tender and golden brown.
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Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Remove to paper towels, drain, crumble, and set aside. Drain off all but a thin slick of bacon fat and return skillet to medium-low heat. Add the leeks and saute until tender, 3-4 minutes, seasoning to taste with a pinch of salt and a generous pinch of crushed red pepper flakes.
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Once the potatoes are done, assemble each canape. Pile some leeks (1 tsp. to 1 Tbsp, depending on the size of the potatoes) onto each potato slice, crumble your desired amount of goat cheese on top of the leeks, and top with a few bacon bits. Serve warm or at room temperature.
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