Rosemary Potato Mash and Feta Crostini

This crostini celebrates the earthy, comforting flavors of autumn with a creamy, herbed potato mash and a bright, acidic garnish. The combination of the crispy bread, the smooth, savory topping, and the sharp tang of the pickled onion creates a perfectly balanced bite. It's a sophisticated appetizer that elevates the humble potato to gourmet status.

Vegetarian

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

Method

Preheat 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.
Place 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.
Drain 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.
Mash the potatoes until smooth and creamy, ensuring all ingredients are well incorporated. Taste and adjust seasoning as needed.
Generously spread a spoonful of the warm rosemary potato mash onto each toasted crostini.
Evenly sprinkle the crumbled feta cheese over the potato mash on each crostini.
Serve immediately, optionally with an additional drizzle of extra virgin olive oil and a small sprig of fresh rosemary for garnish.

Chef's Tip & Pairing

For an extra layer of flavor, roast the potato cubes with a drizzle of olive oil and a pinch of salt before mashing. Pair this earthy crostini with a crisp, unoaked Chardonnay or a light-bodied, slightly chilled Beaujolais.

From the Tini Crostini Collection