A light tomato snack on potato slices will look good on the table and will surprise you with the taste of almonds and garlic.
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 60 mins |
| Course | Appetizers & Snacks |
| Cuisine | World |
| Servings (Default: 4) |
Ingredients
Ingredients- Cream tomato (peeled and cut into quarters) - 1 pc.
- Whole almonds (roasted) - 16 pcs.
- Fried Bulgarian pepper, canned (sliced) - 1 tbsp
- Garlic - 2 cloves
- Ground hot pepper - 1/8 teaspoon.
- Salt
- Ground black pepper
- Olive oil - 4 tbsp
- Red wine vinegar - 1 tbsp
- Red potatoes (3-5 cm in diameter) - 400 g
- Chopped zest of two lemons
- Parsley leaves for serving - 1/4 cup
Print Recipe
Pin Recipe Instructions
- Place the rack in the oven in the upper position, and turn on the oven itself to preheat to 230 degrees. Put the tomato, almonds, bell peppers, garlic, hot peppers, 1/4 teaspoon of salt, and a pinch of black pepper into the bowl of a food processor. Grind until smooth, about 1 minute.
- Add vinegar and 1 tablespoon of olive oil to the bowl of the food processor, mix well again. Taste and add more salt if necessary.
- Wash the potatoes and cut into slices about 0.3-0.4 cm thick. Place the potato slices in a bowl, pour over the remaining olive oil and sprinkle with 1 tablespoon of salt, mix well. Place the potato slices on a baking sheet in one layer. Place the baking sheet in the oven and fry the potatoes until soft, about 15 minutes on each side. Let the fried potatoes cool slightly.
- Place the potato slices on a dish and top with the tomato filling (about 1/4 teaspoon for each slice). Garnish the tomato appetizer with lemon zest and parsley leaves.
Enjoy your meal!
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