This first recipe is my ode to a latke. Most people have parties on Chanukah, meaning they need a lot of food for a lot of hungry people. This recipe makes a party-size amount with all the sophistication of a party hors d’oeuvre. The potato bread uses real potato versus using potato flour, bringing it that much closer to a latke. I topped the bread with roasted apple and honey Mascarpone, to be reminiscent of the classic sour cream and applesauce condiments and Voila! It’s the latke! In a way fit for a true olive oil appreciation and a little more sophistication. The olive oil in this recipe is only added at the end, but don’t doubt it till you try it! The oil elevates the toast, giving it elegance and refinement. This bread recipe is dairy, so don’t forget to make a symbol on your bread to remind you. You can just as easily switch out the milk for soy milk and the butter for margarine, if you want to keep the bread parve.
In a small bowl, mix together the cinnamon, nutmeg, lemon zest, ginger, cloves, and allspice. Sprinkle the spices evenly over the apples and drizzle the apples with the honey and olive oil.
Roast the apples for 15–20 minutes, or until soft. Keep warm in the oven at 150 degrees Fahrenheit, or cover and store in the refrigerator until ready to warm and use.
Preheat the oven to 350 degrees Fahrenheit. Lay the apple slices in a single layer on a baking sheet covered in parchment paper.
Mix the ingredients together in a bowl and set aside until ready to use.
On each of the bread slices, spread a layer of the mascarpone mixture. Top with a few slices of roast apple and some thyme leaves.
Lay the bruschetta on a serving dish and drizzle with olive oil. Sprinkle with a little of the salt flakes and serve!