Potato crostini with cranberry, brie and thyme
Bread is swapped for gluten-free potatoes in this crostini recipe. Simple yet sophisticated, these cranberry and brie topped bites make the perfect Christmas finger food. A must-try with bubbles!
- olive oil
- 4 small potatoes
- 200 g brie
- cranberry sauce
- fresh thyme
- In a large frying pan, heat enough olive oil for shallow-frying on medium.
- Slice potatoes into 24 x 5mm slices. Season. Fry for 4-5 minutes each side until crisp. Drain on a paper towel.
- Slice brie into 24 small pieces. Top each potato slice with brie while hot.
- Finish with a dollop of cranberry sauce and a little fresh thyme.