I have this love affair with a purse at Target right now. I’m telling you this because it’s the basis for this story. Normally, I’d buy said purse without thinking twice but what I’ve realized is that within a few months, I’d be disappointed. Most likely, speaking from past experience, the bag would break or start to unravel and eventually, fall apart. At which point, I would toss the bag in the closet and forget about it or worse, throw it away.
I’m trying hard to move away from this mentality of cheap and easy and be a consumer that buys with purpose. I grew up in a family that has stories of my great-grandfather buying something in the early 1900′s and it’s still in our family. I like heirlooms and I like pieces that come with history.
The cutting board in the photos above has a story to tell and I hope it’s one that I can pass on to my children. A lot of sites are doing gift guides and instead, I’ll be sharing with you a few key pieces I’ve added to my kitchen that I can use for years to come and that I think would make excellent gifts (or additions to your own kitchen). This cutting board was crafted by Lin Babb who just recently set up a shop with the help of his daughter to sell these beautiful cutting boards. Just from holding the board you can tell that it was made with love and brings with it a story of it’s own.
I’ve recently turned to being more of a savory person and so I thought these would be the perfect appetizer for your holiday party (or if your me, lunch). The crostini is fairly quick to throw together and packs such a lovely flavor. If you aren’t a goat cheese fan (I admit, it’s one of my favorite cheeses), you could use ricotta that has been drained (you might need to reduce the amount of heavy cream used.)
- 1 cup ¼” cubed sweet potato
- 1 tablespoon olive oil, divided
- ¼ teaspoon sea salt
- ¼ cup pecans
- 1 teaspoons maple syrup
- pinch cayenne pepper *opt
- 2 ounces soft goat cheese
- ¼ cup heavy cream*
- 1 loaf Crusty Bread
- Minced Rosemary, for topping
- Preheat oven to 400˚.
- On one sheet tray, toss together sweet potatoes, ½ tablespoon olive oil, and sea salt. Spread out into a single layer and roast sweet potatoes for 25 minutes or until soft. On a separate sheet tray, toss together pecans, maple syrup, and the pinch of cayenne if using. Roast pecans for 12 minutes, remove from oven, and let cool.
- Once sweet potatoes are soft, combine with goat cheese and 2 tablespoons heavy cream in a food processor. Pulse until smooth. Add remaining 2 tablespoons heavy cream and pulse until mixture is light and has a light texture.
- Slice 8 pieces of bread (or 4 pieces of a loaf and cut in half.) Brush with olive oil and place under the broiler until lightly browning and crisp (keep an eye on these- it doesn’t take long!)
- Assemble the crostini with a smear of the whipped sweet potato, a sprinkle of the pecans, and finish with a bit of rosemary.
(Disclosure- I was compensated