Sweet? Sweets? What are sweets? I want sweets. I have 37 Lenten days to go before I can have sweets……..but this “sweet” post ain’t about no real sweets except that it is “Sweeeet”! I recently hosted 4 very special ladies for lunch and put together this super quick Sweet Potato Bruschetta as a little Amuse Bouche while we chatted and caught up before lunch.
Crunchy crostini is topped with soft sweet potato and then given a savory twist with a little fresh thyme, salt and pepper, drizzled with honey and then finally finished off with fresh mozzarella. Soft, crunchy, sweet and savory, this bruschetta is not too filling as a kick start to a good meal.
- 1 large sweet potato, roasted
- Fresh thyme leaves, chopped
- 1/8 teaspoon Kosher salt
- Freshly ground black pepper
- 1 teaspoon honey
- 2 ounces sliced fresh mozzarella
- Crostini (I purchased prepared crostini in the bakery section at Whole Foods Market
- Wash and scrub sweet potato. Poke holes in potato with a fork. Wrap in a paper towel. Using the potato feature on your microwave, cook sweet potato until tender. Cut in half and peel skin carefully as it will be hot. Cut sweet potato into small pieces.
- Place crostini on a baking sheet. Top with sweet potato pieces. Sprinkle with fresh thyme leaves, salt and pepper. Drizzle with honey. Place a small slice of cheese on each topped crostini.
- Heat broiler on oven. Place crostini in the oven and let cook for 2-3 minutes or until cheese starts to melt. Remove from oven, let cool and serve warm.
Here are a few other appetizer recipes perfect a Spring luncheon:
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