I love cute food. I can’t help it — give me tiny one-bite appetizers or adorable mini anything and I will love it. There’s just something about a petite portion of food that is so pleasing.
And early summer is great time to find produce to aid with this mission. There are tiny spring onions, mini patty pan squashes and the smallest new potatoes that taste like butter. A week or so ago, I was woo-ed into buying some little red potatoes and after having roasted a batch or two, I was looking for something new to try.
I had a ball of burrata cheese in my fridge, crispy chicken skin from a recently roasted bird, and thanks to this recipe, things started to come together.