Potato crostini with cranberry, brie and thyme
INGREDIENTS
- olive oil
- 4 small potatoes
- 200 gram brie
- cranberry sauce
- fresh thyme
METHOD
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In a large frying pan, heat enough olive oil for shallow-frying on medium.
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Slice potatoes into 24 x 5mm slices. Season. Fry for 4-5 minutes each side until crisp. Drain on a paper towel.
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Slice brie into 24 small pieces. Top each potato slice with brie while hot.
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Finish with a dollop of cranberry sauce and a little fresh thyme.
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