Ingredients

Serves 4

• 4 Slices of Country Bread, cut thickly.
• 250  g of Gorgonzola Cheese.
• 150g of Sweet Potato (Preferably pink variety)
• 100 g of Dried Tomatoes.
• 2 Sage Leaves.
• Mixed Bouquet of Salad
• 100 g of Mixed Nuts, Hazelnuts, Pistachios and Dried Apricots.

Method

1. Peel the sweet potatoes and cut into cubes.
2. In a pan, add olive oil and fry the potato cubes until well cooked.
3. Add the chopped sun-dried tomatoes and finely chopped sage.
4. Slice the fontina very thinly (shavings) and put to one side.
5. Toast just one side of the bread. Then cover the non toasted side with the sweet potato, sun-dried tomatoes and sage. Top with gorgonzola cheese and the fontina shavings.
6. Pop back under a salamander or in the oven until the cheese has melted.

Dressing up: Place the toasted cheese bread on a slate platter. Arrange the dried fruit and chopped nuts and finely add the green salad.

A dessert by Joël Garault will follow...

See Joël Garault in action in his kitchen at Vistamar *G.M

Follow Le Chef: http://passionnementmacuisine.jimdo.com/

and you can buy his book « Passionnément ma cuisine »

Meet the Food Master: Joël Garault

Joël Garault will be present for the 4 day food exhibition "Gastronomique de Monaco", 25 to 28 November 2011, and with a book signing on Saturday 26th November all day.

Special thanks to Alexandre Durand - Editor

See Joël's starter: Artichokes and Rock Salt, Red Mullet Fillets Graced with Niçoises.

See Joël's dessert: Cake au citron (Recette de Jocelyn Ballat).