Ingredients
Serves 20-24 Pieces- 10-12 fingerling potatoes (2 ½” to 3″ long, thicker ones preferred)
- 5 ounces goat cheese, room temperature
- 2 teaspoon white truffle oil
(or hazelnut or walnut oil) - ½ teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Dijon mustard
- 2 teaspoons sherry vinegar
- 2 tablespoons extra virgin olive oil
- Optional for garnish:pink peppercorns
- chives, cut into 1″ section
- Quart size Ziploc bag (for piping)
Directions
Wash the potatoes well. Slice the tips off the end of each potato, so they sit perfectly flat, then cut the potatoes into 1″ sections. You should get approximately 2 pieces from each potato.
Using a small melon baller, scoop out the center of each potato section, creating a cavity for the goat cheese filling. Be careful not to go more than 3/4 of the way down the potato.
Boil 1 quart of water with 2 tablespoons salt in medium saucepot.
When boiling, drop the potato sections and cook until tender, approximately 8 to 10 minutes. While the potatoes are cooking, prepare a large bowl with water and ice cubes. When the potatoes are tender, use a colander to scoop them out of the boiling water and drop them immediately into the ice bath to stop the cooking.
To make the dressing, in small bowl whisk together Dijon mustard and vinegar. Slowly whisk in olive oil until well blended. Set aside.
Pull the potatoes from the ice bath and line up the potatoes on a tray. Season lightly with salt and pepper, then lightly drizzle with dressing.
In small food processor, combine goat cheese, white truffle oil, ½ tsp salt, and ½ teaspoon pepper. Pulse until smooth.
Using a spatula, scoop the goat cheese mixture into the Ziploc bag. Squeeze mixture towards one corner of the bag, then cut off a ½” section from the corner of the bag to create a piping bag.
Squeeze the mixture into the potato sections, so that it completely fills each potato and comes just slightly over the top.
For garnish, top each potato with 1 pink peppercorn and 2 chive pieces.
Serve at room temperature.