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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 24 |
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These elegant-looking little appetizers are quite simple to prepare, says Donna Cline of Pensacola, Florida. âThe crunchy nests filled with herb cheese âeggsâ are a real eye-catcher, too.â Ingredients:
2 cups grated peeled potatoes, drained and squeezed dry |
1 egg white, lightly beaten |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/3 cup garlic-herb spreadable cheese |
fresh dill sprigs |
Directions:
1. In a large bowl, combine the potatoes, egg white, salt and pepper. Place 1 tablespoonful in each of 24 greased miniature muffin cups, lining the bottom and sides of cups.
2. Bake at 375° for 20-25 minutes or until golden brown. Cool for 2 minutes before removing from pans to wire racks to cool completely.
3. Shape 1/2 teaspoonfuls of cheese into ovals; place in potato nests. Garnish with dill. Serve at room temperature. Yield: 2 dozen.
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