Potato Leek Canapes with Goat Cheese and Bacon

By someonewhobakes
December 3, 2011
11 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: Addictive little bites for your next cocktail party, inspired by the simplest soup ever.someonewhobakes

Makes: about 15

  • 1 tablespoon olive oil
  • 3 medium red or Yukon gold potatoes, sliced 1/4" thick
  • 2 slices thick-cut bacon
  • 2 leeks, white and light green parts only, halved lengthwise and cut into half-circles
  • 1 pinch crushed red pepper flakes
  • 1-2 ounces goat cheese (chevre)
  1. 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.
  2. 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.
  3. 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.

More Great Recipes:
Cheese|Potato|Vegetable|Spring|Hors D'Oeuvre