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.
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
Peel the potatoes and cut them into cubes. Boil them for 15 minutes.
When they are cooked, place them in one bowl dish and mix them with cornstarch and salt. Knead the mixture well.
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.
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.
Place them on one flat dish, spread a little tomato salsa, add jam, ham, a half cherry tomato and basil leaf. Enjoy.