Olive Tapenade Potato Bites

If you’re looking for a hearty holiday appetizer that will please a crowd, this is it! Chef Billy Parisi tops fresh mini potatoes with a delicious Olive Tapenade made from Heinen’s olives for the perfect bite-size Hors d’oeuvre.

For the potatoes:

2 pounds baby potatoes

3 tablespoons olive oil

salt and pepper to taste

¼ cup chopped fresh dill

For the feta spread:

½ cup crème Fraiche

juice of ½ lemon

¼ cup crumbled feta cheese

For the tapenade:

1 cup Heinen’s olives

10-12 cloves of roasted garlic

1 tablespoon of capers

3 tablespoons olive oil

Procedures:

1. Preheat the oven to 425°.

Potatoes:

2. Add the potatoes, olive oil and salt and pepper to a bowl and mix until combined.

3. Transfer the potatoes to a cookie sheet tray lined with parchment paper and bake at 425° for 30 minutes. Set aside.

Feta:

4. Add all of the ingredients to a small bowl and mix until combined. Set aside.

Tapenade:

5. Add all of the ingredients to a food processor and process on high speed until it becomes thick like a paste. Set aside.

To Plate:

6. Slice the ends of the potatoes to stand them up straight and then make a slice in the top.

7. Using both fingers push the slice together like a baked potato. Top off with feta spread and olive tapenade.

8. Garnish with chopped dill and serve extra toppings on the side.