Baby Potato Toasts with Cream Cheese and Herbs

Steamed heirloom baby potatoes, lightly dressed in Dijon vinaigrette with herbs over cream cheese on toasted English muffins.


Potato Toasts
  • 1 lb. Heirloom Baby Potatoes, lightly steamed and sliced to ¼-inch
  • 2 Tbsp. Herbed White Wine Vinaigrette (see below)
  • 2 Canyon Bakehouse Honey Whole Grain English Muffins, halved and toasted
  • 4 oz. Cream Cheese, softened
  • Flaked Sea Salt and Black Pepper, to taste
  • ½ tsp. Fresh Rosemary, finely chopped for garnish
Herbed White Wine Vinaigrette
  • 1 Tbsp. Olive Oil
  • 2 tsp. White Wine Vinegar
  • ½ tsp. Dijon Mustard
  • Pinch of Kosher Salt


  1. Whisk together the olive oil, white wine vinegar, Dijon mustard and kosher salt. Pour over the sliced steamed potatoes and toss to coat.
  2. Spread the toasted English Muffin halves with cream cheese.
  3. Arrange the potatoes over the cream cheese and season with flaked sea salt and pepper. Garnish with chopped rosemary.
  4. If desired, place the assembled toasts under the broiler for about 2 minutes until the tops are golden.


Difficulty: Easy

Prep: 15 min

Cook: 2 min

Servings: 4