winter canapé - sweet potato, bleu cheese, walnut, kale, cranberry gastrique

winter canapé – sweet potato, bleu cheese, walnut, kale, cranberry gastrique

Here’s a hearty yet elegant hors d’oeuvre to serve at your New Year’s Eve gala. Guests will most likely be imbibing. And this crunchy wintery appetizer pairs perfectly with sparkling… sparkling wine, sparkling water, sparkling lights. With holiday colors and cold-weather flavors, this canapé is sure to be a hit. It certainly was at our year-end party…

winter canapé – sweet potato, bleu cheese, walnut, kale, cranberry gastrique

RECIPE

Pierce holes in a sweet potato. Roast in a 400° oven for about an hour until soft. Let cool, then peel off the skin. Cut into large dice, place in a bowl. Season with salt, pepper, nutmeg, and brown sugar. Using a potato masher, mash the potato and add enough olive oil to get a “mashed potato” consistency.

Remove the center rib from tuscan kale leaves. Roll the long strips of kale into a cigar-shape and slice into ribbons. Saute ribbons of kale in olive oil until softened, about five minutes. Season with salt and pepper.

In a medium sauce pan cook 1 c. fresh cranberries with 3/4 c. sugar, 3/4 c. red wine vinegar, and 1/4 c. red wine for about a half hour until the cranberries have burst and the sauce is syrupy.

Brush slices of ciabatta or baguette with olive oil and toast until golden brown.