Best Potato Crisps With Goat Cheese And Olives Recipes

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OLIVE CRISPS



Olive Crisps image

Provided by Sandra Lee

Categories     dessert

Time 1h5m

Yield 40 crisps

Number Of Ingredients 8

Flour, for dusting
2 sheets frozen puff pastry, thawed
6 tablespoons tomato paste
6 tablespoons prepared olive tapenade
1/2 cup shredded mozzarella
1/2 cup grated Parmesan
1 egg
2 tablespoons water

Steps:

  • Preheat oven to 400 degrees F.
  • On a lightly floured surface, roll out puff pastry to a 10 by 10-inch square. Spread 3 tablespoons of tomato paste evenly on top, followed by 3 tablespoons of olive tapenade. Sprinkle half of mozzarella and Parmesan over top. Roll up the puff pastry like a jelly roll, just to the middle of the dough. Repeat with the other side in the same fashion, making 2 rolls that meet in the center. Duplicate the process with the second puff pastry sheet.
  • Line a cookie sheet with parchment paper. Slice the rolls into 1/2-inch slices. Arrange on cookie sheet and refrigerate for 20 minutes. (Because they will puff up to twice their size after baking, place them far enough apart.) Just before baking, beat the egg with 2 tablespoons water in a small bowl, and brush onto the olive crisp slices. Bake for 20 minutes, or until puffed and golden. Serve warm or room temperature.

POTATO GRATIN WITH GOAT CHEESE, TOMATOES, AND OLIVES



Potato Gratin with Goat Cheese, Tomatoes, and Olives image

Provided by Heidi Shinn

Categories     Olive     Potato     Tomato     Side     Bake     Casserole/Gratin     Goat Cheese     Winter     Gourmet     Maryland     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 12

4 tablespoons olive oil
1 medium onion, chopped fine
1 garlic clove, minced
1 tablespoon dried herbes de Provence*, crumbled
1/4 teaspoon sugar
6 plum tomatoes, chopped
1 beef bouillon cube if desired
1/3 cup Niçoise or other brine-cured black olives, pitted and chopped
2 russet (baking) potatoes (about 1 pound total), scrubbed
3 ounces fresh mild goat cheese, crumbled (about 3/4 cup)
2 tablespoons finely chopped fresh parsley leaves (wash and dry before chopping)
*available at specialty foods shops

Steps:

  • Preheat oven to 375°F. Coat bottom and sides of an 11- by 8-inch (6-cup) gratin dish or other shallow baking dish with 1 tablespoon oil.
  • In a heavy skillet cook onion in 2 tablespoons oil over moderately low heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add herbes de Provence, sugar, tomatoes, bouillon cube, and salt and pepper to taste. Cook mixture, covered, stirring occasionally, 20 minutes and stir in olives.
  • Cut potatoes crosswise into 3/4-inch-thick slices and arrange one third in baking dish. Spread half of tomato mixture over potatoes and top with half of goat cheese. Continue layering potatoes, tomato mixture, and goat cheese in same manner, ending with potatoes. Drizzle remaining tablespoon oil over gratin and bake, covered with foil, in middle of oven 40 minutes. Remove foil and bake gratin 20 to 30 minutes more, or until potatoes are very tender. Sprinkle gratin with parsley.

CRISP POTATO SLICES WITH CAVIAR



Crisp Potato Slices with Caviar image

Provided by Food Network Kitchen

Categories     appetizer

Time 30m

Yield Makes about 40 appetizers

Number Of Ingredients 8

2 Idaho potatoes, sliced very thin
2 tablespoons olive oil
1 cup of soft goat cheese
1/4 cup of sour cream
Salt
Freshly ground black pepper
1/2 cup red pepper brunoise
Caviar

Steps:

  • Preheat the oven to 350 degrees. Slice the potatoes 1/8 of an inch thick. Toss the potato slices with the olive oil. Lay the potato slices on a baking sheet. Bake for 10 minutes, or until the potato slices are crisp. Remove the potatoes from the oven and allow to cool. In a small bowl, combine the goat cheese and the sour cream. Season with salt and pepper. Using a pastry bag, pipe small rosettes of the goat cheese mixture onto the potato slices. Sprinkle with a few red pepper brunoise. Place some caviar on top of the goat cheese rosette.

OVEN-BAKED POTATO CRISPS



Oven-Baked Potato Crisps image

Provided by Molly O'Neill

Categories     easy, quick, side dish

Time 20m

Yield Six servings

Number Of Ingredients 4

4 baking potatoes, peeled
2 teaspoons olive oil, plus additional for greasing baking sheet
1 tablespoon hot chili oil
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 375 degrees. Use a vegetable peeler to cut the potatoes into long, thin strips. Press between paper towels to dry. Place in large bowl and toss with the olive and chili oils.
  • Oil 2 baking sheets well. Arrange as many potato strips as possible on the pans, keeping them in a single layer. Rotate the trays halfway through cooking if your oven heats unevenly. Bake until browned and crisp, about 10 minutes. Repeat until all of the strips are baked. Sprinkle with salt just before serving.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 4 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 322 milligrams, Sugar 1 gram, TransFat 0 grams

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