2 russet potatoes, sliced approx 1/4 inch
Fresh tomato diced and sprinked with sea salt
4oz Chevagne thinly shaved
Freshly ground black pepper to taste
Roast the potato slices until done. Top slices with shavings of Chevagne and return to oven until cheese begins to melt.
Sprinkle fresh ground pepper and add a little diced tomato to each canape and serve immediatly.