Roasted sweet potato with Roquefort BIO and seeds

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.