Archbold, OH
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California Sweet Potato Toast Bites With Figs, Blue Cheese, Flaked Salt and Honey



12 crosswise slices California
sweet potato (about 1/4-
inch thick)
2 ounces good-quality blue
cheese (about 1/4 cup
packed)
3 dried figs, stemmed and
quartered
12 small rosemary sprigs
About 1 teaspoon flaked sea
salt
About 1/2 teaspoon pepper
About 1 tablespoon honey

Cook the sweet potato slices in your toaster oven as you would small slices of bread, using the most well-done setting, until tender (you might have to do this in batches, and each batch might have to cook two times).

Set aside to cool to room temperature.

Top each sweet potato slice with 1 teaspoon of blue cheese, 1 fig quarter and a rosemary sprig, arranging them on plates or a platter.

Sprinkle with the salt and pepper, then drizzle with the honey and serve.

Note: If you don’t have a toaster oven, use three or four lengthwise slices of sweet potato and cook them in your toaster using the most welldone setting (you might have to do this two times).

Then cut each toasted slice into three or four pieces to make 12 smaller toasts.

—–

I come from a family where gravy is considered a beverage.– Erma Bombeck



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