Three kinds of potato crostini

1.

Mix the cream cheese and cream, season with salt and lemon juice. Third the cream cheese mass. Heat 1 teaspoon of oil in a pan. Roast the pine nuts in it until golden brown. Remove and drain on kitchen paper. Chop the pine nuts. Mix the pine nuts and 1/3 cream cheese. Cut the cress off the bed. Mix the cress and 1/3 cream cheese and season with pepper. Drain the capers and roughly chop them. Mix the capers and the rest of the cream cheese together and season with a little paprika

2.

Peel the potatoes and cut into approx. 12 thick slices (0.5–1 cm). Heat 1 tablespoon of oil in each of 2 large pans. Fry the potato slices in it for 5–8 minutes, turning. Season the potatoes with salt and pepper, remove and drain on kitchen paper. Spread each dip over 4 slices and serve