Best Grilled Potato And Goat Cheese Napoleon Recipes

Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette image

Provided by Bobby Flay

Time 35m

Yield 4 servings

Number Of Ingredients 10

5 large red potatoes, scrubbed
Kosher salt
1/4 cup balsamic vinegar
1 clove garlic
2 teaspoons Dijon mustard
1/4 cup fresh basil leaves
3/4 cup olive oil
Freshly ground black pepper
8 ounces fresh goat cheese
3 tablespoons chopped fresh chives (optional)

Steps:

Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender, but still firm, 12 to15 minutes. Drain and let cool before cutting each potato in 1/2-inch-thick slices.
While the potatoes are cooking, combine the vinegar, garlic, mustard, basil and 1/2 cup of the oil in a blender and blend until smooth. Season with salt and pepper.
Heat your grill to medium.
Brush the potato slices on both sides with the remaining 1/4 cup oil and season with salt and pepper. Place the potatoes on the grill, close the cover, and grill until lightly golden brown and just cooked through, about 2 minutes per side.
Carefully transfer the potatoes to a flat surface. Make stacks by layering the following: 1 slice potato, 1 tablespoon goat cheese, 1 slice potato, 1 tablespoon goat cheese, 1 slice potato. Place the stacks back on the grill, close the cover, and grill until the cheese begins to melt, about 1 minute.
Transfer the potatoes to a platter, drizzle some of the vinaigrette on and around the potatoes, and sprinkle with the chives.

Grilled Potato and Goat Cheese Napoleon with Basil Vinaigrette image

Provided by Bobby Flay

Categories appetizer

Time 13m

Yield 4 servings

Number Of Ingredients 9

1/4 cup white wine vinegar
1/4 cup fresh basil leaves, chopped
1/2 cup pure olive oil
4 red potatoes, parboiled and cut into 1/2-inch thick slices
Olive oil
Salt and freshly ground pepper
8 ounces soft goat cheese
Basil leaves, for garnish
3 tablespoons chopped fresh chives, optional

Steps:

Place vinegar and basil in a blender with salt and pepper and blend until smooth. With the motor running, slowly add the oil and blend until emulsified, check for seasoning.
Heat grill to high. Brush potato slices on both sides with oil and season with salt and pepper, to taste. Make stacks with the following layers: potato, 1 tablespoon goat cheese, potato, 1 tablespoon goat cheese, ending with potato. Line the grill with foil and grill the stacks, covered, about 1 minute or until cheese starts to melt. When the cheese is almost melted, slide the stacks from the foil to the grate of the grill just to crisp the bottom, about 1 to 2 minutes more. Drizzle the basil vinaigrette on and around the potatoes and top each Napoleon with some of the basis leaves and chives, if using.