Ingredients
For the Balsamic Beetroot Relish & Goat’s Cheese Smashed Potato Gems:
18 thawed potato gems
80g goat’s cheese
½ jar Beerenberg Balsamic Beetroot Relish
Fresh thyme, to garnish
For the Cheeseburger‑Inspired Smashed Gems:
18 thawed potato gems
40g sliced or grated American cheddar
½ jar Beerenberg Burger Relish
2 sliced dill pickles
For the Caprese‑Inspired Smashed Gems:
18 thawed potato gems
½ jar Beerenberg Australian Tomato Relish
40g torn bambini bocconcini
Fresh basil, to garnish
Directions
For the Balsamic Beetroot Relish & Goat’s Cheese Smashed Potato Gems:
Place the thawed potato gems in a preheated sandwich press and gently squash them.
Toast until the gems are golden and crispy.
Arrange the smashed gems on a serving board.
Spoon a small amount of beetroot relish onto each gem.
Top with crumbled goat’s cheese and garnish with fresh thyme. Serve immediately.
For the Cheeseburger‑Inspired Smashed Gems:
Place the thawed potato gems in a preheated sandwich press and gently squash them.
Toast until the gems are golden and crispy.
Add sliced cheese to each gem and allow it to melt.
Arrange the smashed gems on a serving board.
Spoon a small amount of burger relish onto each gem.
Top with a slice of dill pickle and serve immediately.
For the Caprese‑Inspired Smashed Gems:
Place the thawed potato gems in a preheated sandwich press and gently squash them.
Toast until the gems are golden and crispy.
Arrange the smashed gems on a serving board.
Spoon a small amount of tomato relish onto each gem.
Top with torn bocconcini and fresh basil. Serve immediately.
