Yield:
4 - 6 Servings
Cook Time:
1 hour, 30 minutes
Print
Print

Creamy, melty marinated goat cheese, crispy prosciutto, and fluffy potato make the perfect one-bite appetizer for family gatherings. Laura Chenel Thyme & Rosemary Marinated Goat Cheese is the star of the show here. Savory herbs and spices in rich olive oil slowly infuse discs of Laura Chenel fresh goat cheese, which in turn soaks into the potato and prosciutto for a truly satisfying starter. Substitute bacon for prosciutto or omit the prosciutto to make it vegetarian. Chives can be used instead of thyme.

Featured Cheese
Thyme & Rosemary
Potato Bites 3 4 Angle 1

Ingredients

  • 2 ounces prosciutto (about 4 slices)
  • 2 pounds baby Yukon Gold potatoes (about 15 potatoes)
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper, plus more to taste
  • 1 container (6.2 ounces) Laura Chenel Thyme & Rosemary Marinated Goat Cheese
  • ¼ cup yogurt
  • Fresh thyme sprigs to garnish (optional)

Instructions

  1. Preheat the oven to 375 degrees. Line two rimmed sheet pans with parchment paper.
  2. Place the prosciutto slices on one of the prepared sheet pans, and bake until crispy and golden brown, about 10 minutes. Transfer the prosciutto pieces to a paper towel-lined plate. When cool, break into small chips; set aside.
  3. On the second sheet pan, toss the potatoes with the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Pop the potatoes into the oven, and bake until a knife is easily inserted into the flesh, about 20 minutes.
  4. When the potatoes are just cool enough to handle, slice the tops off the potatoes. Using a melon baller or small spoon, gently scoop out most of the flesh from inside the skins. Remove and discard the skins from the potato tops; add the remaining potato flesh to the bowl.
  5. Drain and crumble the goat cheese, reserving the marinating oil. In a bowl, mash the potato flesh, then stir in the yogurt, half of the crumbled goat cheese, 2 tablespoons of the marinating oil, 1 teaspoon salt, and ½ teaspoon pepper, mixing until smooth and fluffy. Taste and adjust the seasoning with a bit more salt and pepper, if needed. (You should have about 2 cups filling.)
  6. Spoon the filling into each of the potato skins so each potato has a fluffy mound on top. Bake until golden brown and warmed through, about 20 minutes.
  7. To finish: Top each warm potato bite with a few crumbles of the remaining goat cheese, some of the crispy prosciutto chips, and a sprig of thyme, if using. Serve warm.
Spreadable goat cheese strawberry bagel

Pickled Strawberries & Spreadable Goat Cheese Bagel

Herbed chèvre brie tomato tart

Herbed Chèvre, Brie and Heirloom Tomato Tart

Chili cheddar chevre scones

Chile, Cheddar and Chèvre Scones

LC Come Together Recipe Baked Brie 500x485 2x

Baked Brie with Honey, Pistachio, and Figs