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Sweet potato bruschetta

Sweet potato bruschetta

5
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
1
Difficulty
Easy
What if we told you that toast doesn’t have to be made with bread? Here, you’ll get the same filling, tasty meal—using a sweet potato as the base. You can even cook the sweet potato slices ahead of time and simply reheat them when you want them.

Ingredients

Orange sweet potato (kumara)

100 g, (2 x 50g x 4mm thick slices), cut lengthways

Red onion

¼ small, finely chopped

Cherry tomatoes

6 individual, finely chopped

Bocconcini

20 g, finely chopped

Fresh basil

2 tbs, finely chopped, plus extra to serve

Balsamic glaze

½ tsp

Instructions

  1. 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).
  2. 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.

Notes

Instead of toasting, sweet potato slices can also be oven-roasted on a baking paper lined baking tray in a 220°C oven or chargrilled over medium-high heat until lightly browned and tender.

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