Potato Crostini

 

Lately I've taken comfort in cooking "the tried and true". Cooking without a recipe is my new yoga.  It brings a calming productivity to the end of a stressful day.  Hopefully, with enough practice I can "throw together" a meal like this without looking at a computer screen.  Luckily, this one is easy enough to read through once so you can focus on the enjoyment of the slicing and chopping.

Potato Crostini
Ever-so-slightly adapted from Fresh 365
 
20-25 of the teensiest red potatoes
1/4 cup olive oil
1/2 cup chopped fresh basil
4 T chopped chives
4 oz feta cheese, chopped or crumbled by hand
4 T pumpkin seeds
1 t fennel seed
kosher salt and freshly ground pepper, to taste

Preheat oven to 375F. Carefully wash each potato and place a baking sheet, be sure to cut down any larger ones to ensure they all have the same cooking time. Cover with olive oil and season with salt and pepper.  Bake 25-30 minutes, until potatoes are cooked through. Remove from oven and allow to cool.  Meanwhile, mix basil, chives, feta, pumpkin seeds, fennel in a large bowl.  Add potatoes and stir gently.  Return mixture back to baking sheet and continue to bake until cheese is melted and the potatoes begin to crisp. Serve with warm, crusty bread.

Serves 2 as entrée, 4 as a side dish.