Courtesy Bobby Flay

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.

SERVES 4

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)

DIRECTIONS

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.

NOTES

Bobby Flay is a master at grilling. I love his recipes from  Bobby Flay, Grill It!, Clarkson Potter 2008. Enjoy!

– The Gourmet Review