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Appetizer Yellow Potato Biscuits with Prosciutto and Pickled Mango Relish
Ready Time: 40min
Prep Time: 15min
Cook Time: 25min
Mashed yellow potatoes serve as a base for mini biscuits that are filled sandwich-style with crème fraiche, prosciutto and pickled mango relish.
Ingredients Pickled Mango 1 ripe mango, peeled, cut away from pit and cut into 1/4-inch cubes 2 Tablespoons sherry vinegar 1 Tablespoon extra virgin olive oil 1 Tablespoon honey 1 Tablespoon minced shallots 3 medium basil leaves, thinly sliced Yellow Potato Biscuits 1 lb. yellow potatoes, cut into 1/2-inch pieces 7 Tablespoons butter, divided 1/2 cup buttermilk 1/4 cup plain yogurt 1 cup flour 1 cup whole wheat flour 1 Tablespoon baking powder 1/2 teaspoon salt Crème fraiche or sour cream 4 strips prosciutto, cooked crisp and broken into pieces Preparation
Prep Time: 15min | Cook Time: 25min
Stir together all pickled mango ingredients in a medium bowl; cover and refrigerate for several hours or until ready to serve. To prepare biscuits, place yellow potatoes in a medium glass bowl and cover with plastic wrap. Microwave on high for 8 to 10 minutes or until potatoes are tender. Mash well then let cool. Preheat oven to 425°F and line a baking sheet with parchment paper. Cut 6 tablespoons cold butter into cubes and mix into potatoes with a fork; stir in buttermilk and yogurt. Stir together flours, baking powder and salt and add to potato mixture. Mix just until flour is incorporated (using your hands works well). Gather into a ball and roll out 3/4-inch thick on a lightly floured board. Cut into circles using a 1 1/2-inch cutter and place on baking sheet. Melt remaining tablespoon of butter and brush over the tops. Bake for 15 minutes or until biscuits are set in the center. Let cool, then cut in half horizontally. Spread biscuit bottoms lightly with crème fraiche or sour cream and top with prosciutto and pickled mango; replace tops. Notes
Chill for several hours.
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