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Mini Fall Toast Appetizers

Mini Fall Toast Appetizers

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  • For 1 Serving:
  • 2 ea. Sister Schubert's® Yeast Dinner Rolls (1.5 oz.)
  • 3 oz. whipped ricotta cheese
  • 1 oz. sweet potatoes, roasted (1/4-inch pieces)
  • 1/2 oz. craisins, rough chopped
  • 1 tsp. honey, for drizzling
  • Whipped Ricotta (1x recipe)
  • 1 cup ricotta cheese
  • 1/2 Tbsp. extra virgin olive oil
  • 1/2 tsp. lemon juice
  • 2 Tbsp. honey
  • 1 Tbsp. sage, fresh, finely chopped
  • salt & pepper to taste
  • For 50 Servings:
  • 100 ea. Sister Schubert's® Yeast Dinner Rolls (1.5 oz.)
  • 18 3/4 cups whipped ricotta cheese
  • 3 1/4 lbs sweet potatoes, roasted (1/4-inch pieces)
  • 3 1/4 cups craisins, rough chopped
  • 2 cups honey, for drizzling
  • Whipped Ricotta (18x recipe)
  • 16 cups ricotta cheese
  • 8 Tbsp. extra virgin olive oil
  • 8 tsp. lemon juice
  • 1 1/2 cups honey
  • 3 cups sage, fresh, finely chopped
  • salt & pepper to taste

  1. For the Whipped Ricotta- Combine ricotta cheese, extra virgin olive oil, lemon juice, honey and sage in a bowl and mix thoroughly with a rubber spatula until smooth. Season with salt and pepper.

  2. Prepare Sister Schubert's® Yeast Dinner Rolls according to directions on the package.

  3. Cut off two parallel ends of the roll and discard. Slice the roll vertically in 1/2 inch slices and lay slices flat.

  4. Carefully spoon whipped ricotta onto the top of the slices.

  5. Top ricotta with roasted sweet potatoes and craisins.

  6. Drizzle appetizers with honey and garnish with sage and lemon zest if desired.

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