Want an easy appetizer for summer? ¬†Bobby Flay’s Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette is perfect. I love taking advantage of fresh basil and chives, especially when I can go outside and pick the herbs ¬†from my garden. Most of this dish can be assembled in advance and grilled just before serving.
5 large red potatoes, scrubbed
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.
Bobby Flay is a master at grilling. I love his recipes from ¬†Bobby Flay, Grill It!, Clarkson Potter 2008. Enjoy!
– The Gourmet Review