Baby Potato Toasts with Cream Cheese and Herbs – Canyon Bakehouse

Ingredients

• 1 lb. Heirloom Baby Potatoes, lightly steamed and sliced to ¼-inch
• 2 Tbsp. Herbed White Wine Vinaigrette (see below)
• 2 Canyon Bakehouse Honey Whole Grain English Muffins, halved and toasted
• 4 oz. Cream Cheese, softened
• Flaked Sea Salt and Black Pepper, to taste
• ½ tsp. Fresh Rosemary, finely chopped for garnish
• 1 Tbsp. Olive Oil
• 2 tsp. White Wine Vinegar
• ½ tsp. Dijon Mustard
• Pinch of Kosher Salt