Europe In A Haystack France 5fix Recipes

Steps:

• Preheat oven to 375'F. Pat potatoes with paper towels to remove excess water. Spread potatoes out in an even layer on a greased baking sheet. Put potatoes in oven and bake for about 30 minutes or until potatoes are cooked through, lightly browned and crisp. Set potatoes aside until cool enough to handle.
• Slice tomatoes into 12-15 rounds, set aside.
• Slice mozzarella into 12-15 rounds, set aside.
• Pull apart potatoes and pile into 12-15 small "haystacks". Drizzle each haystack with a little of the dressing, top with a tomato slice, drizzle with a little more dressing, top that with a basil leaf, top the basil with a cheese slice, then finish with another drizzle of the dressing. Continue this process until you have assembled 12-15 little "haystacks". Serve as appetizers.
• Note: these are meant to be 1-2 bites, although a little messy, we just picked them up and ate them all in one bite. It's all the flavors together that makes them so yummy!
• If desired, you can pop these under the broiler once assembled to melt the cheese a little. We tried it both ways and it didn't change the flavor but it is always fun to have ooey gooey cheese:).

Steps:

• Preheat the oven to 375'F. Pat potatoes with paper towels to remove excess water. Spread potatoes out in an even layer on a greased baking sheet. Put potatoes in oven and bake for about 30 minutes or until potatoes are cooked through, lightly browned and crisp. Set potatoes aside until cool enough to handle.
• Meanwhile, combine minced garlic with the ground lamb, and shape into 12-15 mini patties. Cook patties in skillet until desired doneness. Set cooked patties on paper towels to drain excess oil and set aside.
• Slice tomatoes into 12-15 rounds. Set aside.
• Pull apart the potatoes and pile into 12-15 small "haystacks". Top each haystack with a lamb patty, then top the lamb with a tomato slice, then top the tomato with a small dollop of tzatziki sauce. Continue this process until you have assembled 12-15 little haystacks! Serve as appetizers.
• Note: these are meant to be 1-2 bites, although a little messy, we just picked them up and ate them all in one bite, it's all the flavors together that makes them so yummy!

Steps:

• Preheat oven to 375'F. Pat potatoes with paper towels to remove excess water. Spread potatoes out in an even layer on a greased baking sheet. Put potatoes in oven and bake for about 30 minutes, or until potatoes are cooked through, lightly browned and crisp. Set potatoes aside until cool enough to handle.
• Meanwhile, in a small bowl, whisk together the reserved brine from olives and oil from tuna to make a vinaigrette dressing, set aside.
• Slice the hardboiled eggs into 12-15 thin slices.
• Blanche the green beans (submerge into boiling water for 1-2 minutes until bright green, then plunge into ice water to stop the cooking, pat dry, set aside).
• Pull apart the potatoes and pile into 12-15 small "haystacks".
• Drizzle each haystack with a little bit of the vinaigrette, pile about a teaspoon of tuna on top, top the tuna with about a teaspoon of olive, top the olive with a slice of egg, top the egg with 2 green beans, then drizzle with a little bit more of the vinaigrette. Continue this process until you have 12-15 little nicoise salad haystacks. Remove to serving plates with a flexible spatula. Serve as appetizers.
• Note: these are meant to be 1-2 bites. although a little messy, we just picked them up and ate them in one bite, it's all the flavors together that makes them so yummy.