Roasted sweet potato with Roquefort BIO and seeds

BIO
Easy 2 Yes

Ingredients

Preparation

Crumble the cheese with your fingers. Peel the sweet potatoes, cut into half centimetre slices and brush with olive oil. Cook the sweet potatoes in the oven at 180ºC until golden brown and soft. Cut the spring onion into thin strips. Sauté the onion with olive oil over a medium heat until translucent. Remove from the heat and add the cheese. Mix. Make canapés interspersing sweet potato slices and the onion and Roquefort mixture. Finish by sprinkling on the seeds.

Notes

If it is not sweet potato season, you can use ordinary potatoes instead.
Milk from SHEEP

France

Roquefort papillon bio 1/2 raw milk 1.4 kg

An authentic Roquefort with PDO made in accordance with environmentally friendly agricultural practices, with AB (Agriculture Biologique) certificate.

CODE WEIGHT/PC PCS/BOX BRAND % FAT/IDM
4960 1.35 kg 2 PAPILLON 52%