Ingredients (serves:
6)
White Toque Potato Croquettes
Soignon Pre-sliced Goat cheese 25mm
Sun Dried Tomato Pesto
Genova Pesto
Vegetable Oil
Method
Deep fry the potato croquettes until light brown. Let them cool.
Cut both ends of each croquette and then cut them in two.
Put the potatoes on a sheet pan with baking paper and top half of them with tomato pesto and the other half with basil pesto.
Add the little disc of goat cheese on top of the pesto then a small amount of basil pesto on top of the goat cheese, and then tomato pesto on top of the goat cheese with basil.
Bake in the oven for 3 to 5 minutes and serve as an hors d'oeuvres.
