Bruschettes with sweet potato and white cheese
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Bruschettes with sweet potato and white cheese

A delicious appetizer recipe by Dimitris Skarmoutsos. Made with Horio white cheese and Horio Sustainable olive oil. Easy and tasty! Try it!

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DIRECTIONS

  1. Preheat the oven to 200C.
  2. In a large bowl mix maple syrup and 1 tbsp Horio Koroneiki variety olive oil.
  3. Add sweet potatoes and season generously. Mix well to combine.
  4. Lay sweet potatoes on a baking sheet. Bake until soft for 40 minutes, stirring occasionally.
  5. In the meantime, heat a grilling pan and oil with
  6. Horio Koroneiki variety olive oil for the baguette slices.
  7. Toast until brown, for 4-5 minutes from each side.
  8. Mix potatoes with pepitas.
  9. Spread 1 tbsp Horio light white cheese over every bruschetta and then sweet potatoes on top. Drizzle with
  10. Horio Koroneiki variety olive oil and garnish with sea salt.
  11. Serve warm or at room temperature.
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    INGREDIENTS

    900 gr sweet potatoes, peeled and diced 2 tbsp maple syrup 2 tbsp Horio Koroneiki variety olive oil 115 gr Horio light white cheese at room temperature ¼ cup toasted and salted pepitas 6 slices of baguette-cut diagonally Kosher salt Freshly ground black pepper Sea salt for garnish Horio Koroneiki variety olive oil for garnish
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