2/5/13
20
minutes start to finish
Serves
4 as appetizers
I love
sweet and savory combinations. I put a few of my favorite things on a slice of
a roasted sweet potato and it was sheer bliss! It hit all notes that my palate craves,
sweet from the jam, creamy from the cheese, savory from the garlic and fresh
from the thyme.
2/5/13
20 minutes start to finish
Serves 4 as appetizers
Ingredients:
·
½ sweet potato
·
8 cloves of garlic
·
swiss cheese
·
your favorite jam
·
thyme
·
olive oil
·
salt
Cut the sweet potato into one
centimeter rounds and sprinkle with salt, a couple thyme leaves and a bit of
olive oil, place in the oven. Preheat the oven to three hundred and fifty and set the sweet potato
rounds and cloves of garlic on a tray in the oven. After about 15
minutes add a thin slice of swiss cheese to the rounds and place in the oven
and check to see if the garlic is roasted. Take out the rounds once the cheese
is melted. Remove the garlic cloves when they are roasted through. Put one
tablespoon of jam and one clove of garlic on each round, garnish with a few
thyme leaves. Enjoy!
Eggplant is
one of my favorite vegetables. It is so versatile. I made a roasted eggplant and
garlic dip last night and it was wonderful! Its great as an appetizer with pita
chips or under seared scallops or fish. I like to add a dash of paprika for
flavor and color.
2/5/13
45 minutes start to finish
Serves 4 as a dip
Ingredients:
·
1 eggplant
·
1-2 cloves of garlic
·
salt
·
paprika (optional)
Preheat the oven to three hundred and
fifty and set the eggplant and cloves of garlic on a tray in the oven. After
about twenty minutes check the garlic. Once the garlic is soft, increase the
oven temperature to for hundred and check the eggplant in about twenty-five
minutes. Once that is cooked peel the eggplant and the garlic, puree until smooth.
Add salt to taste and transfer to a serving bowl. Sprinkle with paprika and get
dipping!