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

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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!