Grilled Potato and Goat Cheese Stack
Grilled Potato and Goat Cheese Stack
Potatoes, Pastas and Grains
Ingredients
- 5 large red potatoes, scrubbed
- Kosher salt
- 1/4 cup Fustini's 18 Year Traditional balsamic
- 1 garlic clove
- 2 teaspoons Dijon mustard
- 1/4 cup fresh basil leaves
- 1/4 cup Fustini's Herbs de Provence olive oil
- fresh ground black pepper
- 8 ounces fresh goat cheese
- 3 tablespoons chopped fresh chives, optional
Directions
- Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender, but still firm, 12 to 15 minutes. Drain and let cool before cutting each potato in 1/2-inch-thick slices.
- While the potatoes are cooking, combine the vinegar, garlic, mustard, basil and 1/2 cup of the oil in a blender and blend until smooth. Season with salt and pepper.
- Heat grill to medium. Brush the potato slices on both sides with the remaining 1/4 cup oil and season with salt and pepper. Place the potatoes on the grill, close the cover, and grill until lightly golden brown and just cooked through, about 2 minutes per side.
- Carefully transfer the potatoes to a flat surface. Make stacks by layering the following: 1 slice potato, 1 tablespoon goat cheese, 1 slice potato, 1 tablespoon goat cheese, 1 slice potato. Place the stacks back on the grill, close the cover, and grill until the cheese begins to melt, about 1 minute. Transfer the potatoes to a platter, drizzle some of the vinaigrette on and around the potatoes, and sprinkle with the chives.
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