Sweet Potato Bruschette with Brie and Raspberry Sauce
Category: Appetizers
Servings: 7
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sweet potatoes (or yams) | 300g |
| Brie | 125g |
| Raspberries | 150g |
| Brown sugar | 1 tsp |
| Ground chili powder | 1 pinch |
| Hazelnuts | 20g |
| Extra virgin olive oil | To taste |
| Salt | To taste |
| Fresh rosemary | To taste |
| Black pepper | To taste |
Instructions:
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Prepare the sweet potatoes: Begin by thoroughly washing and drying the sweet potatoes. Slice them lengthwise into thick pieces, about 5-6 mm in width, leaving the skin on. Place the slices in a large bowl and drizzle with extra virgin olive oil, a pinch of salt, black pepper, and finely chopped fresh rosemary. Toss and gently massage the potatoes to ensure they’re well coated with the seasoning. Arrange the seasoned sweet potato slices on a baking tray, making sure they’re spread out evenly.
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Make the raspberry sauce: In a small saucepan, add the brown sugar and chili powder. Place the saucepan over low heat and cook for 2-3 minutes, stirring occasionally, until the sugar dissolves and the mixture forms a smooth paste. Pass the mixture through a fine sieve to remove any solids, collecting the sauce in a bowl. Let the sauce cool down for a bit before gently folding in the fresh raspberries, making sure the fruit stays whole.
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Roast the sweet potatoes: Place the baking tray with the sweet potato slices in a preheated oven (about 180°C / 350°F) and roast them for around 20-25 minutes, or until they become tender and lightly browned.
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Assemble the bruschette: Once the sweet potatoes are roasted, remove them from the oven. Top each slice with a slice of creamy Brie cheese. Then, drizzle the raspberry sauce over each slice, ensuring that the raspberries remain intact. Sprinkle the crushed hazelnuts over the top for a delightful crunch and finish with a grind of black pepper.
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Serve and enjoy: Serve the sweet potato bruschette warm, as a perfect appetizer to impress your guests at any gathering.
This vibrant dish pairs the natural sweetness of roasted sweet potatoes with the richness of Brie, and the tangy heat of raspberry sauce. A touch of hazelnuts adds texture and complexity, making these bruschette a delightful, unique appetizer for your next meal.
