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Drizzle with oil, and sprinkle with salt,
coating front and back of rounds.- Bake until rounds begin to crisp,
approximately 10 minutes. Turn
rounds, and bake 5 minutes more.
Let cool on a wire rack. - In a medium bowl, beat together
goat cheese, cream, and rosemary with
a mixer at medium speed until smooth.
Transfer goat cheese mixture to a pip-
ing bag fi tted with a large open star
piping tip (Wilton #4B). Pipe approxi-
mately 1 teaspoon goat cheese mixture
onto each sweet potato round. Top
each with a pomegranate aril.- Garnish with rosemary, if desired.
to emulsify and thicken. Add chives,
garlic powder, salt, and pepper, stir-
ring until combined. Cover aïoli, and
refrigerate until needed, up to a day.
- Stack bread slices. Using a serrated
bread knife in a gentle sawing motion,
trim and discard crusts to create a
3-inch stacked square. Cut stack in
thirds to create 3 (3x1-inch) rectangles
from each bread slice for a total of
12 rectangles. Place bread rectangles
on prepared baking sheet.
- Bake until bread is toasted on both
sides, approximately 3 minutes per
side. Let cool completely. - Transfer aïoli to a piping bag fi t-
ted with a thin tip (Ateco #44). Pipe
approximately 1 teaspoon aïoli in an
undulating ribbon onto each toast.
- Cut 12 (½-inch-wide) long strips
from salmon. Twist ends of each
salmon strip in opposite directions,
and place on top of aïoli.
- Garnish canapés by tying a long
chive piece around each, if desired.
*Because the egg yolk used in this recipe is
never cooked or acidifi ed, we recommend
using pasteurized eggs, such as Davidson’s.
Sweet Potato &
Goat Cheese Bites
Makes 162 small sweet potatoes
1 teaspoon olive oil
¼ teaspoon salt
4 ounces goat cheese
1 tablespoon heavy whipping cream
1 teaspoon chopped fresh rosemary
16 pomegranate arils
Garnish: fresh rosemary
- Preheat oven to 400°. Line a rimmed
baking sheet with foil.
- Using a sharp knife, cut each sweet
potato crosswise into 8 (¼-inch-thick)
slices. Using a 1¾-inch round cutter,
cut centers from sweet potato slices,
discarding scraps. Place sweet potato
rounds on prepared baking sheet.