Let me rewind.
1) I have an obsession with food blogs that is rather odd - I bookmark everything and rarely make anything.
2) I love cheese. And bread. Also cheese. You might know this already.
3) It's rare that I make anything without adding touches of my own. Most of the time I don't use recipes and just toss stuff together.
So, with that context, I give you elephantine's potato & rosemary pizza... which, in my house, morphed into potato thyme cheddar toast.
A few notes: Make sure to slice the potatoes suuuper thin. Also, you can make this with frozen bread, which I did, since I have a loaf of Sunflower Seed bread from Wild Flour Bakery in Sonoma County (ya rly) hibernating peacefully in my fridge. Also also, try making this with other stuff! Like a milky soft cheese + some kind of spicy salumi + thinly sliced potatoes would also be amazing. Ooh! This one would be great with chives and butter instead of ricotta and thyme!
Without further ado:
Ingredients:
2 small pieces of toast
2 tbsp ricotta cheese (I used part skim)
Whole salt (like in a twisty mill thing? What is that called?)
Pepper (peppercorns in a mill)
1/2 medium red potato
2 tbsp(ish) finely chopped Cabot clothbound cheddar
1 tsp olive oil
1. Toast bread lightly to defrost.
2. Spread with ricotta.
3. Slice potatoes very very thinly. Put olive oil, thyme, salt and pepper in a small bowl with potato slices; toss to coat.
4. Lay coated potato slices over the toasts.
5. Sprinkle sharp cheddar over the potatoes.
6. Toast again until cheese is melty and potatoes are sorta cooked.
In the above picture, I would have toasted it for longer - it was a little too soft and not crunchy enough. Maybe toasting the potato slices first on a toaster pan?
Anyway, DELICIOUS. Hell yeah single girl food.
xoxo D
1 comment:
Oh my, this looks unreal. I've never seen anything like it but now I have to try it! Thanks for sharing your recipe, and for using Cabot cheese!
~Jacquelyn
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