• 1. Deep fry the potato croquettes until lightly browned. Let them cool.
• 2. Cut both ends of each croquette and then cut them in half.
• 3. Put the potatoes on a sheet pan with baking paper and top half of them with tomato pesto and the other half with basil pesto.
• 4. Add the little disc of goat cheese on top of the pesto then a small amount of basil pesto on top of the goat cheese, and then tomato pesto on top of the goat cheese with basil.
• 5. Bake in the oven for 3 to 5 minutes and serve as an hors d'oeuvres.

Goat Cheese Bruschetta, Crunchy aspargus roll & wasabi cream, Foie Gras & Porcini on Brioche, Ravioles du Royans Verrines, Shrimp Wrap on Basil