Rosemary Potato Mash and Feta Crostini

Ingredients

• •1 large baguette, thinly sliced into 1/2-inch rounds
• •1 pound Yukon Gold potatoes, peeled and quartered
• •2 sprigs fresh rosemary, finely chopped
• •2 cloves garlic, minced
• •1/4 cup extra virgin olive oil, plus more for drizzling
• •4 ounces high-quality feta cheese, crumbled
• •2 tablespoons unsalted butter
• •1/4 cup warm milk
• •Sea salt to taste
• •Freshly ground black pepper to taste

Prep Steps

1. 1Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet, drizzle lightly with olive oil, and toast for 8-10 minutes minutes until golden and crisp. Set aside.
2. 2Place peeled and quartered Yukon Gold potatoes in a saucepan, cover with cold, salted water, and bring to a boil. Reduce heat and simmer for 15-20 minutes minutes, or until fork-tender.
3. 3Drain the potatoes thoroughly and return them to the hot saucepan. Add the unsalted butter, warm milk, finely chopped rosemary, minced garlic, 2 tablespoons of olive oil, sea salt, and freshly ground black pepper.
4. 4Mash the potatoes until smooth and creamy, ensuring all ingredients are well incorporated. Taste and adjust seasoning as needed.
5. 5Generously spread a spoonful of the warm rosemary potato mash onto each toasted crostini.
6. 6Evenly sprinkle the crumbled feta cheese over the potato mash on each crostini.
7. 7Serve immediately, optionally with an additional drizzle of extra virgin olive oil and a small sprig of fresh rosemary for garnish.