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Sweet Potato Tartine With Mascarpone

A tartine is a piece of toasted bread with a sweet or savory topping. This one certainly covers both! The whipped mascarpone sets a soft sweet base, the sweet potatoes, cinnamon, dates, and maple syrup bring more sweet flavors while the shallots, thyme, garlic and chili bring in more savory flavors. It’s roasty and caramelized and comforting to eat. I highly recommend giving this one a try!

 

Ingredients:

  • Sourdough bread
  • 1/2 cup ricotta
  • 1/2 cup mascarpone
  • 2-3 sweet potatoes diced into small pieces
  • 4 shallots sliced
  • 4 cloves garlic minced
  • 3 Tbsp olive oil
  • 2 Tbsp maple syrup
  • 1 Tbsp thyme
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 tsp chili flakes
  • 1/2 tsp pepper
  • 5 dates chopped
  • 3 tsp chopped pecans

 

Directions:

Preheat oven to 450°.

Soak the dates in 1-2 Tbsps of hot water for 10 minutes, save the liquid.

In the bowl of a small food processor whip the ricotta and mascarpone together until smooth, season with salt and pepper to taste.

In a bowl toss together the sweet potatoes, shallots, garlic, olive oil, maple syrup, thyme, cinnamon, salt, chili flakes, pepper, and the liquid from the soaked dates. Spread the mixture on a baking sheet that is well oiled. Bake in the preheated oven for 20 minutes.

Add the dates and pecans to the baking sheet and stir everything well, return to the oven for 10 more minutes.

To assemble spread a toasted slice of sourdough bread with a generous portion of the whipped mascarpone, top with the roasted sweet potatoes, and drizzle with maple syrup.


This. Drink. Is. Delicious! The fresh raspberries are wonderfully tart without being overly sweet. It is super refreshing and a perfect summer cocktail. It can be a bit slow to strain and I promise you will want to have more than one, so you can also make a small batch and strain it into a pitcher which is a little easier than making one at a time. Ingredients: For the Rim: 1/3 cup of sugar Zest of one lemon For the Drink: 2oz vodka 0.5oz Cointreau 1oz lemon juice About 12 raspberries 1 Tbsp Sugar Directions: Mix together the sugar and lemon zest in a shallow bowl or plate. Wet the rim of a glass and dip into the sugar mixture. In a shaker combine the raspberries and sugar. Muddle well until the raspberries are completely crushed and the sugar begins to dissolve. Fill the shaker with ice and add in the remaining ingredients. Shake vigorously for 20 seconds. Double strain (use both the strainer on the cocktail shaker and an additional strainer to catch raspberry pulp) into the glass.