Sweet-Potato Bruschetta Italian Recipe

Sweet-Potato Bruschetta Italian Recipe

Ingredients

Makes 12

• 1 mini ciabatta or panini roll, cut into 12 x ½cm slices
• 1 garlic clove, halved
• 50g butter
• 2-3 Sweet-Potatoes, cut into 1cm cubes
• 1 tsp thick balsamic dressing, plus more to serve – optional
• 2 tbsp olive oil, plus more to serve
• handful rocket leaves
• 50g parmesan, crumbled (optional, interchangeable)

Method

1. Heat a griddle pan and toast the bread for about 2 mins on each side until golden and marked
2. Rub the cut side of the garlic clove over each piece
3. Heat the butter in a large frying pan
4. Add the Sweet-Potatos, season with sea salt and freshly ground black pepper, then cook over a medium heat, shaking regularly until golden and softened, about 20 mins
5. Add a splash of water if you need to
6. Remove from the heat and whizz to a puree in a food processor with both of the oils
7. Season to taste
8. Set aside at room temperature if serving on the day
9. Can be chilled up to two days ahead
10. To serve, top the toasts with the Sweet-Potato mix, scatter with rocket leaves and parmesan shavings, then drizzle with a little more olive oil or balsamic

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