This is the perfect solution to "man-friendly" hors d'oeuvres... they are basically dressed up potato skins. You can make them with any popular potato topper - sauteed mushrooms, cheddar, sour cream, chives, caviar, etc. I like to get a variety of colors of the fingerling potatoes - it makes it that more special.
Fingerling Potato Canapes with Blue Cheese & Bacon
20 fingerling potatoes, sliced in half length-wise
8 ounces of blue cheese*
6 slices of bacon, cooking and crumbled*
In a large pot with a steam tray, put 1-inch of water in the bottom. Pile the potatoes in the steam tray and cover the pot. Steam the potatoes for 10-12 minutes, or until they are tender. Drain the potatoes and place them cut side up on a baking sheet. Top with blue cheese, then bacon. Place under a low broiler for 2-3 minutes until the blue cheese melts. These can be served immediately, or are great at room temperature, too.
*I just go to the salad bar at our grocery store and get the blue cheese & pre-cooked bacon - a huge money and time saver.
These Roasted Beef & Horseradish and Roasted Red Pepper & Blue Cheese Canapes are part of my "Budget Friendly Holiday Cocktail Party Menu." For all of the recipes and tips for creating a memorable, low-cost cocktail party, visit the "Budget Friendly Holiday Cocktail Party Menu" Page!
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