For fall, replace avocado toast with sweet potato toast (photo courtesy François Payard | New York).
 Balsamic vinaigrette: so easy to make, we don’t understand why people buy it pre-made (photo courtesy Canola Eat Well).
Chef François Payard has put a seasonal twist on the ubiquitous avocado toast: sweet potato toast!
We love avocado toast, but sweet potato is a good seasonal variation.
Chef Payard suggests that you top your morning toast with a layer of caramelized onions, balsamic vinaigrette and sliced roasted sweet potatoes. We re-created the recipe: It’s easy.
Make it a crusty loaf, we say.
1. BAKE the sweet potatoes. Preheat the oven to 400°F. Pierce each potato several times with the tines of a fork and place them on a rimmed baking sheet lined with foil. Bake until al dente, about 35-40 minutes (test with the tines of a fork or the tip of a paring knife). When ready to serve…
2. REMOVE the skins and slice the flesh into 1/2-inch circles.
3. TOAST the bread. Spread the caramelized onions on the toast. Layer the potato slices on top; drizzle with the vinaigrette; garnish with the herbs and serve.
BALSAMIC VINAIGRETTE RECIPE
Balsamic vinaigrette can be as simple as one part vinegar to two parts oil. Olive oil is classic; but if you like playing with different flavors, try an infused oil, a nut oil, or whatever you have on the shelf.
For a more complex recipe, try this:
1. COMBINE combine the vinegar, mustard and garlic in a small bowl.
2. ADD the oil in a slow, steady stream, whisking constantly; or emulsify in a blender. Season with salt and pepper to taste.
Comments are closed.