Cheesy Pickle & Potato Bites
Ingredients
- 2 cups Thinly sliced shallots (4 to 8)
- ½ cup Lime juice
- ½ cup Apple cider vinegar
- 18 Small new or fingerling potatoes, boiled until just tender
- 8 oz. Raclette or Emmentaler cheese, thinly sliced
- 12 Pickle spears, cut into thirds
- 2 tsp. Ghost Pepper Curry Powder or Zanzibar Curry Powder, if you prefer a different curry powder
Directions
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1
For the pickled shallots: Combine the sliced shallots, Green Mysore Peppercorns (or black peppercorns), lime juice, and apple cider vinegar in a sealable jar.
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2
Let the jar sit at room temperature for at least 1 hour — overnight is better. Sealed and refrigerated, the shallots keep for up to 2 weeks.
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3
For the potato bites: Heat the oven to 450°F. Slice the cooked potatoes in half lengthwise and arrange them cut-side up on a heatproof platter or baking sheet.
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4
Set a heatproof skillet in the oven for 5 minutes to heat through. Pull the skillet out and arrange the sliced cheese over the bottom in an even layer.
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5
Slide the skillet back into the oven for 2 to 3 minutes, just until the cheese is melted and starting to bubble at the edges.
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6
Scrape or spoon the molten cheese over the warm potatoes. Top each one with a piece of pickle, a few pickled shallots, and a small pinch of Vindaloo (or your curry powder of choice).
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7
Serve immediately, while the cheese is still soft and oozing. Makes about 36 bites.
