Baby Potato Toasts with Cream Cheese and Herbs
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
1 Tbsp. Olive Oil
2 tsp. White Wine Vinegar
½ tsp. Dijon Mustard
Pinch of Kosher Salt
Herbed White Wine Vinaigrette
- Whisk together the olive oil, white wine vinegar, Dijon mustard and kosher salt. Pour over the sliced steamed potatoes and toss to coat.
- Spread the toasted English Muffin halves with cream cheese.
- Arrange the potatoes over the cream cheese and season with flaked sea salt and pepper. Garnish with chopped rosemary.
- If desired, place the assembled toasts under the broiler for about 2 minutes until the tops are golden.
Prep: 15 min
Cook: 2 min