.png)
About the Recipe
Creating an allergy-friendly appetizer that is safe, beautiful and delicious takes some creative planning. This recipe checks all the boxes and will introduce your guests to a fun experience as well.
Ingredients
1 big potato
3 tbsp. corn starch
1 tbsp. olive oil
pinch of salt
3 tbsp. jam or marmalade (blackberry, orange, or blueberry)
12 thin slices of ham
1/2 cup cherry tomatoes
(optional) vegan spreadable cheese
1/2 cup basil leaves
Preparation
Step 1
Peel the potatoes and cut them into cubes. Boil them for 15 minutes.
Step 2
When they are cooked, place them in one bowl dish and mix them with cornstarch and salt. Knead the mixture well.
Step 3
On the kitchen counter, add foil and place the potato mixture and cover it with foil on top. Make it flat with the help of a roller and take the foil off. Take one circle cutter or just one smaller glass and cut circles from the dough.
Step 4
Preheat the oven to 350F, place the cooking paper on one baking pan and place the circles inside. Bake them for 12 minutes. Let them chill.
Step 5
Place them on one flat dish, spread a little tomato salsa, add jam, ham, a half cherry tomato and basil leaf. Enjoy.