Description
A savory-sweet appetizer featuring roasted sweet potato slices topped with a creamy Gorgonzola sauce, caramelized shallots, and crunchy walnut brittle for a delightful contrast of flavors and textures.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 2 tbsp olive oil
- Salt and black pepper to taste
- 2 large shallots, thinly sliced
- 1 tbsp butter
- 1 tsp brown sugar
- 4 oz Gorgonzola cheese, crumbled
- 1/2 cup heavy cream
- 1/4 cup walnuts, chopped
- 2 tbsp granulated sugar
- 1 tsp water
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato slices with olive oil, salt, and pepper, then arrange on a baking sheet. Roast for 20-25 minutes until tender and lightly browned.
- While potatoes roast, melt butter in a skillet over medium heat. Add shallots and cook until soft, about 5 minutes. Stir in brown sugar and cook for another 5 minutes until caramelized. Set aside.
- In a small saucepan, combine Gorgonzola and heavy cream over low heat. Stir until cheese melts and sauce is smooth. Keep warm.
- For the walnut brittle, combine walnuts, granulated sugar, and water in a small non-stick pan. Cook over medium heat, stirring until sugar melts and turns golden, about 3-4 minutes. Pour onto parchment paper, let cool, then break into pieces.
- To assemble, place roasted sweet potato slices on a platter. Top each with a spoonful of Gorgonzola cream, then caramelized shallots, and a piece of walnut brittle. Garnish with fresh thyme and serve warm.
Notes
You can customize the seasonings to taste.