Description
A savory-sweet appetizer featuring crispy roasted potato rounds topped with creamy blue cheese, drizzled with warm honey, and finished with a fragrant rosemary walnut crunch.
Ingredients
Scale
For the Crust:
- 2 large russet potatoes, sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled blue cheese
- 1/4 cup honey, warmed
- 1/2 cup chopped walnuts
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon butter
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Toss potato rounds with olive oil, salt, and pepper, then arrange in a single layer on a baking sheet. Roast for 20-25 minutes until golden and crispy.
- While potatoes roast, melt butter in a small skillet over medium heat. Add walnuts and rosemary, toast for 3-4 minutes until fragrant, then remove from heat.
- Remove potatoes from oven. Top each round with blue cheese crumbles, then return to oven for 2-3 minutes to slightly melt the cheese.
- Arrange potato rounds on a serving platter. Drizzle with warm honey and sprinkle with the rosemary walnut crunch. Serve immediately.
Notes
You can customize the seasonings to taste.