Tasty Tomato appetizer on baked potato slices

A light tomato appetizer on potato slices will look good on the table and will surprise you with the taste of almonds and garlic.

Ingredients

• Cream tomato (peeled and cut into quarters) - 1 pc.
• Whole almonds (roasted) - 16 pcs.
• Bulgarian pepper fried, canned (chopped) - 1 tbsp. l.
• Garlic - 2 cloves
• Ground hot pepper - 1/8 tsp.
• Salt
• Ground black pepper
• Olive oil - 4 tbsp. l.
• Red wine vinegar - 1 tbsp. l.
• Red potatoes (3-5 cm in diameter) - 400 g
• Chopped zest of two lemons
• Parsley leaves for serving - 1/4 cup

Directions

1. Place the rack in the oven at the top position, and turn on the oven itself to preheat to 230 degrees. Place the tomato, almonds, bell pepper, garlic, hot pepper, 1/4 teaspoon salt, and a pinch of ground black pepper into the bowl of a food processor. Blend until smooth, about 1 minute.
2. Add vinegar and 1 tablespoon of olive oil to the bowl of the food processor, mix well again. Taste and add more salt if necessary.
3. Wash the potatoes and cut into slices about 0.3-0.4 cm thick. Put the potato slices in a bowl, drizzle with the remaining olive oil and sprinkle with 1 tablespoon of salt, mix well. Lay the potato slices on a baking sheet in a single layer. Place the baking sheet in the oven and roast the potatoes until soft, about 15 minutes per side. Let the fried potatoes cool slightly.
4. Arrange the potato slices on a platter and top with the tomato filling (about 1/4 teaspoon per slice). Garnish the tomato appetizer with lemon zest and parsley leaves.