Bruschetta Sweet Potato Toasts
Ingredients
- 2 sweet potatoes, peeled
- 1 large heirloom tomato (diced to yield about 1.5 cups)
- 2 garlic cloves, pressed
- 1/2 cup fresh basil, thinly sliced
- 2 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- Avocado oil
- Salt
Preparation
In a pan over medium heat, cook the garlic with 1/4 teaspoon avocado oil for 2 minutes or until fragrant.
In a mixing bowl, toss together the tomato, basil, balsamic vinegar, 1/2 teaspoon salt, olive oil and cooked garlic. Let marinate while preparing the sweet potato.
Peel the sweet potato and cut it vertically into half-inch thick circular slices. Coat with 1/2 tablespoon avocado oil and 1/4 teaspoon salt.
Heat oven to 400 degrees Fahrenheit and place the sweet potato slices on a baking sheet lined with parchment paper. Cook for 15 minutes, then flip and cook for an additional 5 minutes.
Top the sweet potato slices with the bruschetta tomato mixture, excluding the liquid, and serve.
Tips
Bake the sweet potato as per the recipe and refrigerate the slices separately.
When ready to serve, remove and toast in a toaster oven until the edges are lightly browned.
Prepare the bruschetta mixture, cover, and refrigerate to allow flavors to develop through marination.
