These bite-sized appetizers pack a hefty punch. The flavor from the sopressata and Black & Blue combined with the salty-crunch of the roasted potato makes for a bold tasting experience. This appetizer would best be served before a nice, light and healthy main salad. Just a few of these are enough to satisfy even the hungriest of appetites. 
This is a pretty no non-sense kind of appetizer to prepare. The most time consuming step is leaving enough time for the potatoes to roast, about 30-45 minutes -- to ensure they've cooked through and are crispy. I used small, red-potatoes for this recipe but any variation would be equally as good. 

Set your oven to 375 degrees. Wash your potatoes and pat dry. Halve them. In a medium-sized mixing bowl add: 2-3 tbs. of extra virgin olive-oil, a pinch of sea-salt, a generous amount of black pepper, and a few shakes of cayenne pepper. Lay the seasoned potatoes out on a baking tray lined with aluminium foil. Pop into oven, and roast until crispy.

Remove from oven and assemble your potato bites while they're still hot! Happy Friday and have a wonderful weekend everyone.

-- Roasted Potato & Blue Cheese Sopressata Bites provided by Daniel
Delicious sopressata from Three Little Pigs Charcuterie & Salumi,
 pork provided by Evensong Farm.
Slice-up the Black & Blue into neat little 
squares, to perch atop the sopressata & roasted potato.


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