Victorian Pantry Bistro & Catering owner Steve Stogdill shares a recipe for a great Christmas appetizer.
Christmas Spud Cake Parmesan
2 lbs. spuds, baked
4 T. cheddar cheese, shredded
4 T. onion, sliced
2 cloves garlic
12 T. parmesan cheese, shredded
4 T. bread crumbs
4 T. olive oil
12 tomato slices
Brush spuds with olive oil and bake at 350 degrees for 40 minutes, or until soft. Use interesting, flavorful spuds, like Yukon Gold or Fingerling. Using parchment paper on a baking tray, place the 12 Tablespoons of parmesan cheese individually, (each a tablespoon in size), onto the sheet. Bake 3-5 minutes until the cheese has melted into a flat coin. Grill tomato slices on a dry grill pan or grill.
Combine the cooked spuds, cheddar, onion, garlic and pepper in a mixing bowl and blend. Use a small ice cream scoop to portion spud coins. Toss spud coins into bread crumbs to coat. Put olive oil in a pan and sauté until they are a nice golden color.
Assemble the appetizer, starting by placing your parmesan coin on your platter. Then top it with the spud coin, then the slice of tomato.
To enhance the Christmas colors, you could garnish with sliced fresh basil.