Oven Baked Potato Cheese Breaded Bites

Time for Meeta @ Whats For Lunch Honey’s Monthly Mingle. This months’ edition is being co hosted by Mansi @ Fun ‘n’ Food, with the theme for the month being Appetizers & Hors’Doeuvres. Their call…For this monthly mingle, we’d like you to share some fancy vegetarian appetizers. Cook something that’s pretty to look at and tasty to bite in, something that looks good on a plate and is irresistible to your guests! Am sending these colourful appetizers off to sunny California to Mansi @ Fun & Food, from more than sunny India. The first one is an “Oven Baked Potato Cheese Breaded Bites’ appetizer which I put together with potatoes…

Oven Baked Potato Cheese Breaded Bites
Ingredients:
Potatoes - 2 large / boiled & grated
Cheddar - 1/2 cup / grated
Coriander - 1 small handful / chopped fine
Green chili - 1-2 / deseeded & chopped fine
Breadcrumbs - 1/2 cup
Mozzarella - 50 gms (approximately)
Fresh mint leaves & chopped tomatoes

Method:

• Mix the grated cheddar + coriander + green chilies into the warm grated potatoes & mix till smooth. Season as desired.
• Make small bite sized balls out of the mixture, placing a tiny bit of mozzarella inside each. Roll firmly & chill for 30 minutes.
• Prior to serving, drizzle them with some oil, gently rolling them around so they are evenly coated. Then take each ball, roll in breadcrumbs & place on a lightly greased baking tray.
• Bake at 180 degrees for 15-25 minutes, turning once to ensure they are well browned all around. Top with fresh mint leaves & small bits & tomatoes secured with cocktail sticks. Can be served with a dip.

…& the second one is adapted from an appetizer which left me totally refreshed by just looking at it at Nicisme’s blog @ Cherrapeno… Boursin, Tomato and Cucumber Nibbles. This second one is also en route to Ruth @ Ruth’s Kitchen Experiments for her ongoing ‘Bookmarked event’.

I made my cucumber nibbles with Cheddar, cream cheese, cottage cheese & topped them with mint, coriander & bell peppers, but would have loved to try Nic’s version had I laid my hands on some Boursin! If wishes were horses…

…these nibbles would sail!!

Cream Cheese, Bell Pepper and Cucumber Nibbles…as adapted from Cherrapeno
(Amounts are approximate because it depends on the size of the cucumber. Nic used Boursin cheese, but you can use any cream cheese - she says one with herbs would be good. I agree…)
Ingredients:
Cucumber - 1 small; about 10-12 ” long, halved in length
Cream cheese - 1 small tub
Cheddar - 1/2 cup / grated
Cottage cheese - 1/4 cup grated
Coriander leaves - Small handful / chopped fine
Garlic - 1 clove / minced fine
Fresh mint & coriander leaves
Red & yellow bell pepper tossed in olive oil, (or even half a cherry tomato)

Method:

• Cut the cucumber in half length-ways and slice a little off the bottom to make it sit flat on the plate. Peel as desired. I left a small strip on the top edges.
• Scoop out the seeds and discard them.
• Mix the cheeses + chopped coriander + garlic. Taste & adjust seasoning if required.
• Fill the hollow of the cucumber with the cream cheese mixture, push in well & smooth top with a knife.
• Cut the cucumber into bite sized pieces and top each one with mint leaf , bell pepper bit & fresh coriander, securing the leaf & pepper with a cocktail stick.
• Drizzle with some of the olive oil from the peppers.
• Chill until ready to serve.

I am trying include a bit of yellow in each post in support of the Click ‘YELLOW for Bri’ !

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This entry was posted on Friday, June 6th, 2008 at 2:47 am and is filed under Appetiser, Cheese, Monthly Mingle, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.