Ingredients
2 large baking potatoes
2 Tablespoons olive oil
Filling:
6 Tablespoons low-fat cream cheese, softened
1 Tablespoon GOLDEN BLOSSOM HONEY
4 Tablespoons sun-dried tomatoes in oil, drained and cut into thin strips
2 Tablespoons scallions, (green part only), minced
salt and pepper to taste
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
Preheat oven to 500°.
Scrub potatoes and dry thoroughly. Slice into 1/4-inch rounds. Discard smaller ends. Brush both sides of slices with oil. Transfer to a non-stick baking sheet and roast in oven for 10 minutes. Turn slices over and continue to roast another 10 minutes, or until golden and crisp. Allow to cool. Set aside until filling is prepared.
Filling:
In a small bowl combine all ingredients. Mix well. Evenly spread a layer of filling on half the cooled potato slices. Top with remaining half. Press slices together to make miniature sandwiches. Cut in half. Arrange attractively on serving plate. Garnish with paprika and parsley.
Yield: approximately 24 pieces.
Scrub potatoes and dry thoroughly. Slice into 1/4-inch rounds. Discard smaller ends. Brush both sides of slices with oil. Transfer to a non-stick baking sheet and roast in oven for 10 minutes. Turn slices over and continue to roast another 10 minutes, or until golden and crisp. Allow to cool. Set aside until filling is prepared.
Filling:
In a small bowl combine all ingredients. Mix well. Evenly spread a layer of filling on half the cooled potato slices. Top with remaining half. Press slices together to make miniature sandwiches. Cut in half. Arrange attractively on serving plate. Garnish with paprika and parsley.
Yield: approximately 24 pieces.
