Name: Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 5 large red potatoes, scrubbed; Kosher salt; 1/4 cup balsamic vinegar; 1 clove garlic; 2 teaspoons Dijon mustard; 1/4 cup fresh basil leaves; 3/4 cup olive oil; Freshly ground black pepper; 8 ounces fresh goat cheese; 3 tablespoons chopped fresh chives (optional)

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 to15 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 your 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.

On Tonight

Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette

Categories:

More from:

Related Pages