Рецепт Sweet Potato and Feta Crostini + TaskRabbit Gift
It’s Christmas Eve and I’m typing this post sitting in the exit row of a Southwest Airlines flight from LGA to MDW. This time in the air is letting me reflect on where I was a year ago today. This time last year I remained in New York City because the combination of my restaurant schedule and flight prices didn’t allow me to travel for the holidays. It was my first Christmas not spent with my family. I knew it was a milestone on the road to adulthood I would have to face at some point, but I don’t know if I ever would have been ready to face it. Waking up alone in my apartment on Christmas morning wasn’t exactly what I would call a “happy holiday.” Thanks to the generosity of a friend and her family, I didn’t have to remain alone all day and was able to celebrate Christmas with them in New Jersey.
This year will be business as usual.
But before heading to the Windy City where temperatures are currently in the teens, my roommate and I decided to celebrate the season with a few of our friends. There was ornament-decorating, mistletoe hanging in the hallway, DVR-ed holiday movies on the television, and plenty of food and drink (of course). Along with the Christmas cookie recipe I posted the other week, these sweet potato and feta crostini with sesame seeds were another big hit with the crowd. Now I know this doesn’t sound like the most common combination of ingredients, but you’ll just have to take my word on this one (or try it for yourself). All of the components can be made a day or two ahead and then you just need to assemble the appetizers when it comes time to celebrate.
Ingredients:
1 large baguette
- olive oil
- 2 lbs sweet potatoes
- 2 Tbsps. cane syrup (can substitute maple syrup, honey, or brown sugar)
- 2 Tbsps. sherry vinegar
- 1/2 stick butter
- 1 tsp. cumin
- 1/2 tsp. cayenne
- 1 tsp. paprika
- salt
- black pepper
- 4 oz feta cheese, cubed
- sesame seeds
Procedure:
Preheat oven to 350˚F.
Slice baguette and arrange on baking sheet. Drizzle bread on both sides lightly with olive oil. Place in oven to toast until golden brown, 5-10 minutes.
Peel and roughly chop sweet potatoes. Place in a pot and cover with 1 inch of water. Cook on stove until tender.
Drain potatoes, reserving 1 cup of cooking liquid. Puree potatoes with butter, vinegar, and syrup. Add reserved water to achieve desired consistency. Season with cumin, paprika, cayenne, salt, and black pepper. Taste and adjust as you see fit. Let cool.
Assemble crostini and serve.
Merry Christmas!