This is a sponsored conversation written by me on behalf of Hangar 1 Distillery. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.
The weather has finally turned chilly here in the Midwest which not only means that I can officially throw on some eyeliner and a sweatshirt without melting, but it also means it’s time for fall entertaining! We had to bring all the plants in from outside (since the nights are getting very chilly) which now makes our dining room my favorite spot – plants line the walls, a beautiful breeze streams in through the open windows, and the golden light of fall fills the room.
To celebrate my favorite season, I’m having friends over to sip on Honey Gimlets (made with Hangar 1 Honeycomb Vodka) and easy Sweet Potato & Gorgonzola Crostini! Hangar 1’s Honeycomb Vodka is infused with actual honeycomb (not just honey!) so the finished flavor is vibrant and unique. I loved serving these honey gimlets with the crostini (recipe below) because they are only 2 ingredients so they let the flavor of the Honeycomb Vodka really shine through. Plus, the packaging of this vodka is so gorgeous that I love showing it off by keeping it on the table for guests to ask about.
As for the crostini, you can roast the sweet potatoes a few hours ahead of time and pop them back in the oven to warm up slightly before serving. Same goes for preparing the bread pieces ahead of time. When ready to serve, pile your bread high with sweet potatoes, cheese, fresh sage, and then drizzle the honey. Alternatively, you could leave the honey on the side and let guests drizzle it themselves if you’d like to let them pick their level of sweetness.
Now invite some friends over for cocktails and snacks and get cooking!
Recipe supplied by Hangar 1 Vodka.
- 1.5 oz Hangar 1 Honeycomb Vodka
- 0.5 oz fresh lime juice
- orange peel for garnish
Shake with ice and strain into chilled cocktail glass. Garnish with orange peel.
- 1 sweet potato peeled and diced into 1/2 inch thick chunks
- 1/4 cup olive oil divided
- 1/2 tsp salt
- dash of pepper
- 1 baguette
- 3 Tbsp crumbled gorgonzola (could also use blue cheese)
- 2 Tbsp finely chopped sage
- 1-2 Tbsp honey
Preheat oven to 400 degrees and line a baking sheet with parchment paper. Add sweet potatoes onto prepared baking sheet and toss with 1 Tbsp olive oil, 1/2 tsp salt, and a dash of pepper. Spread out into a single layer and bake for 20-25 minutes, or until the potato pieces are cooked through. Remove from heat and set aside.
Meanwhile, cut the baguette into 1 inch thick round pieces. Brush the remaining oil on both sides of the crostini. Heat a medium skillet over medium heat and, working in batches, toast the crostini by cooking on each side for 2-3 minutes each. Set aside.
When ready to serve, divide the sweet potato, honey, and gorgonzola between the crostini pieces. Starting with 1 Tbsp, drizzle honey over the crostini and sprinkle a dash of pepper. Taste and add more honey, if needed.
Serve right away with a Hangar 1 Honey Gimelet.