Potato crostini with Basils Original Rauchkäse
- 500 g large thick potatoes (a mainly waxy variety)
- 2 ½ tbsp. olive oil
- 100 g firm ripe tomatoes
- 100 g Basils Original Rauchkäse "Chilli"
- 1/4 bunch rocket
Peel and wash the potatoes and cut crosswise into approx 1cm thick slices. Heat 2 tbsp. olive oil in a pan (preferably non-stick). Add potato slices and fry for approx. 7 minutes over a medium to high heat. Salt the potatoes, turn and fry for a further 7-8 minutes until they are cooked through and browned.
In the meantime, wash the tomatoes, remove the stem and cut into very small dices. Also dice the cheese. Remove any withered leaves and thick stems of the rocket, wash, shake dry and chop finely. Mix tomato, cheese and rocket together with the remaining ½ tbsp. olive oil. Heat the grill.
Place the potato slices on a baking sheet and top with the cheese mixture. Grill under the preheated grill for 2-3 minutes until the cheese melts. Serve the potato crostini warm.
Suitably complemented by a mixed salad with a herb dressing.
Tip: The potato crostinis can also be prepared using cooked potatoes. Remove the skins, cut in 1 cm slices and place on a pre-oiled baking sheet. Top with the cheese mixture and allow to brown in an oven preheated to 250° for 4-5 minutes.