When did vegetarianism sneak up on me? Okay, so I’m not really a vegetarian but I seem to be definitely doing Meat Lite these days. At least my big feet are leaving a smaller carbon footprint.
I saw this recipe in EatingWell magazine and drooled. A walnut crust, cheese, sweet potatoes, cheese. Did I mention cheese? And what is Fontina anyway? I have so much to learn in the cheese department. And the meat department. And well, I guess in the everything department.
First off, knew I was going to skip that whole handmade crust thing – in order to be gluten-free as well as in deference to my laziness. It is much easier to whip up chickpea flatbread and pour into a pie tin for a weeknight dinner.
I actually went out and purchased Fontina cheese, which although I’m sure I’ve had in various 4-cheese style Italian dishes, I’ve never purchased. It tasted like a cross between cheddar and Swiss but I was certainly not blown away.
My version:
A few dollars’ worth of grated cheese later.
Coarsely chopped walnuts as a nod to the original walnut crust. I put these over the cheese but under the sweet potatoes so that they wouldn’t burn.
Red onions and mandoline sliced sweet potatoes roasted at 450 for 10 minutes and then layered over the mostly cooked flatbread. Drizzle the layer with olive oil and kosher salt.
Cooked at 375 for approximately 30 minutes.
Voila! A fairly low carb, totally gluten-free chickpea crust that even has enough heft to hold. It was very tasty and even kid approved (minus the onions). But next time, I’ll try gooey, drippy, lovely brie instead of Fontina. And sausage. Oh how I love sausage.
In other household food news, we’ll be on vacation all next week which means…I DON’T HAVE TO COOK! NO MENU, NO PLAN. Merry Christmas to me!
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