Warm Potato Tart with Arugula, Figs, Prosciutto and Truffle Vinaigrette | Idaho Potato Commission
Layer into each tartlet shell 1 ounce goat cheese, 3 ounces potato puree and 2 tablespoons marmalade. Transfer tarts to preheated 375°F oven for 8 minutes, or until warmed through. Remove from oven....
Ingredients
- 12 each Tartlet Shell (recipe to follow)
- 12 ounces goat cheese, crumbled
- 36 ounces Idaho® potato puree (recipe to follow)
- 24 tablespoons Fig and Vidalia Onion Maramalade (recipe to follow)
- 2 1/2 cups arugula
- 12 teaspoons truffle vinaigrette (recipe to follow)
- 12 ounces prosciutto, thinly sliced
- 12 each figs, fresh, quartered
More Like This
Warm Potato Tart with Arugula, Figs, Prosciutto and Truffle Vinaigrette | Idaho Potato Commission
retail.idahopotato.com
Idaho® Potato Shooter with Beet "Caviar" | Idaho Potato Commission
idahopotato.com
Hash Brown Potatoes Minneapolis | Idaho Potato Commission
idahopotato.com
Santa Barbara Shrimp with Mashed Potatoes and Potato Truffle Chips | Idaho Potato Commission
idahopotato.com
Idaho® Potato Sampler | Idaho Potato Commission
idahopotato.com
Imam bayildi - KYKNOS S.A. Greek Canning Company
kyknoscanning.com
Individual Idaho® Potato Crusted Eggs Florentine with Prosciutto | Idaho Potato Commission
idahopotato.com
Pan-Seared Broccoli - World Seasonings, LLC
worldseasonings.com