Crescenza Stack

Name: Crescenza Stack
Ingredients: 12 fingerling or creamer potatoes, 2/12 to 3 ounces each; Olive oil; Salt and pepper; 2 large portobello mushrooms (1 pound total); 6 ounces Crescenza or other flavorful melting cheese; 2 cups lightly packed young peppery greens such as watercress, upland cress and/or arugula; Rice Vinegar-Sesame Vinaigrette, recipe follows; Red and yellow peppers, diced tiny and blanched; Basil oil or fruity olive oil

9 ingredients

16 steps

Ingredients

12 fingerling or creamer potatoes, 2/12 to 3 ounces each
Olive oil
Salt and pepper
2 large portobello mushrooms (1 pound total)
6 ounces Crescenza or other flavorful melting cheese
2 cups lightly packed young peppery greens such as watercress, upland cress and/or arugula
Rice Vinegar-Sesame Vinaigrette, recipe follows
Red and yellow peppers, diced tiny and blanched
Basil oil or fruity olive oil

Directions

1

Scrub the potatoes well, pat dry and then lightly coat with olive oil and a generous sprinkling of salt and pepper.
2

Roast potatoes in a preheated 375 degree F oven for 15 to 20 minutes or until just cooked through.
3

Cool and quarter lengthwise.
4

Remove stem and scrape black gills from the portobellos.
5

Brush with olive oil and season with salt and pepper.
6

Grill, pan grill or roast until just cooked through.
7

Cool and slice each mushroom into 12 thick slices.
8

To construct a stack lightly oil a baking sheet and arrange 4 quarters of potato interspersed with 3 slices of mushroom side by side in the same direction.
9

Top with a half ounce or so of cheese and then arrange another layer at right angles to the first.
10

Finish with a top layer of potatoes and a dollop of cheese.
11

Construct 3 more stacks in the same manner.
12

When ready to serve, place baking sheet in a preheated 400 degree F oven for 6 to 8 minutes to heat vegetables through and barely melt the cheese.
13

While vegetables are heating toss the greens with vinaigrette.
14

Place a stack on a heated plate and top with a quarter of the dressed greens.
15

Scatter the diced peppers around and drizzle the plate with the basil oil.
16

Serve immediately.