6 oz (170 g) small baby potatoes

1/4 cup (20 g) Parmesan cheese, freshly grated

1 tbsp (15 ml) olive oil, plus more for serving

1 tsp rosemary, finely chopped

24 crackers

1/2 cup (125 ml) cream cheese, softened

2 tbsp chives, cut into pieces

Place the potatoes in a small pot. Cover with water and season with salt. Bring to a boil and simmer just until tender. Drain and rinse under cold water. Place on a plate and refrigerate for 30 minutes.

On a work surface, dice the potatoes. Transfer to a bowl and add 3 tbsp of the Parmesan, the oil, rosemary and lemon zest. Season with salt and pepper.

Spread the baguettes with the cream cheese. Divide the potato mixture among the baguettes. Garnish with the remaining Parmesan, a drizzle of olive oil and the chives. Season with pepper.

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