Sweet potato bruschetta
Orange sweet potato (kumara)
100 g, (2 x 50g x 4mm thick slices), cut lengthways
¼ small, finely chopped
6 individual, finely chopped
20 g, finely chopped
2 tbs, finely chopped, plus extra to serve
- Place sweet potato slices in a toaster, toast 2-3 times on the highest setting until potatoes are lightly browned and tender (flip slices each time for even toasting).
- Meanwhile combine onion, tomato, bocconcini and basil in a small bowl. Season with salt and pepper. Top sweet potato toasts with tomato mixture, extra basil leaves and drizzle balsamic glaze over the top.