Sweet Potato and Apple Spread with Blue Cheese and Bacon over Sourdough
Posted on | December 1, 2008 | 1 Comment
A solid Sunday snack
Fall is one of my favorite times of year, both for the seasonal change and for the types of food that begins to appear on menus, in markets and on the table.
A friend of mine belongs to a farmers market delivery co-op and it’s fun to see how the weekly deliveries change from spring to summer to fall. By mid September, it’s all gourds corn apples and sweet potatoes.
Having an abundance of sweet potatoes and apples, and blue cheese leftover from a different recipe, I decided to see what I might create with all these.
I came up with the following fall snack, perfect for fall lunch alongside a fresh salad with a simple vinaigrette.
3 apples
1/2 sweet potato (cooked for roughly an hour)
combine sweet potato and cored and sliced apples in a food processor and pulse until blended into a chunky spread.
Toast a piece of sourdough.
While the bread is toasting, cook 3 or four pieces of bacon.
Remove the bread from the oven just when it’s lightly toasted.
Spread the chunky sweet potato and apple mixture over the bread with a spoon. Be generous with your portion.
Remove bacon from the pan when it’s cooked enough to crumble.
Lay bacon atop spread and crumble with blue cheese.
Place on a baking sheet in the oven just until blue cheese starts to melt.
Remove and sprinkle a small bit of thyme and parsley over the top and serve with salad. A glass of cider, or even better, champagne, will really top this off with style.
Enjoy.
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December 23rd, 2008 @ 1:29 am
[...] is a slight modification of a recipe I’d posted previously using sourdough instead of piping the filling into pastry [...]