Herbed Potato Towers
This recipe may look daunting, but it's easy and so spectacular when you present it to your family and friends.
1 Head garlic, top sliced off6 Ontario greenhouse tomatoes, sliced ¼” thick
1/4 Cup olive oil
1/4 Cup chicken broth
2 Tbsp lemon juice
1 Tsp dried basil
1 Tsp balsamic vinegar
1 Tsp sugar
4 Large potatoes, peeled and quartered (or use leftover mashed)
1/2 Cup butter
1/4 Cup sour cream
1/4 Cup parsley, chopped
2 Tbsp chives, chopped
10 Oz goat cheese, sliced
Salt and pepper to taste
In sauce pan, bring water to a boil. Add salt and cook potatoes until tender. Drain and mash potatoes. Add butter, cream, parsley, chives and salt and pepper. Mix well.
Arrange tomato slices and garlic on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper and roast in a 425 F oven for 20-25 minutes. Reserve 8 tomato slices. Take skins off remaining tomatoes and chop. Squeeze roasted garlic out of its skin.
In a sauce pan, over medium heat, combine chopped tomatoes, roasted garlic, chicken broth, lemon juice, basil, vinegar, sugar and salt and pepper. Simmer. Mash to combine.
Place paper cups in muffin tins. Lightly pack ¼ cup of mashed potato into each. Place a piece of goat cheese on top, and then a slice of tomato. Bake at 375 F for 10 minutes.
Spoon approx. 3 tbsp of hot tomato sauce in center of plates. Remove the paper from your towers. Place towers in the center of the plate on top of the tomato sauce—potato side down.
Garnish with salt, pepper and/or chives. Serve immediately. Makes 8 servings.
