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sweet potato goat cheese bruschetta

Sweet Potato Goat Cheese Bruschetta

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Fusion
Servings 12 pieces

Equipment

  • 1 Baking sheet
  • 1 parchment paper sheet
  • 1 sharp knife
  • 1 Cutting board
  • 1 Small mixing bowl
  • 1 Spoon
  • 1 pastry brush
  • 1 Cooling rack
  • 1 Measuring spoons set

Ingredients
  

  • 1 large baguette sliced 1/2-inch thick
  • 2 medium sweet potatoes peeled and 1/4-inch diced
  • 2 tablespoon olive oil divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 5 ounce goat cheese softened
  • 2 tablespoon plain Greek yogurt
  • 1 teaspoon honey
  • 1 teaspoon lemon zest finely grated
  • 1 tablespoon lemon juice fresh
  • 1/4 teaspoon crushed red pepper flakes optional
  • 2 tablespoon fresh chives finely sliced
  • 2 tablespoon toasted pecans chopped
  • 1 tablespoon balsamic glaze for drizzling
  • 1 small garlic clove halved

Instructions
 

  • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • Toss the diced sweet potatoes with 1 tablespoon olive oil, salt, and black pepper, then spread in an even layer on the prepared sheet.
  • Roast the sweet potatoes for 18 to 22 minutes, stirring once midway, until tender and lightly caramelized, then let cool 5 minutes.
  • Arrange baguette slices on a second baking sheet, brush tops lightly with remaining olive oil, and toast in the oven for 6 to 8 minutes until golden at the edges.
  • Lightly rub the warm toasts with the cut side of the garlic clove to infuse subtle flavor, then set on a cooling rack.
  • In a small bowl, mix goat cheese, Greek yogurt, honey, lemon zest, lemon juice, and red pepper flakes until smooth and spreadable.
  • Spread a tablespoon of the goat cheese mixture onto each toast.
  • Top each toast with a spoonful of roasted sweet potato.
  • Sprinkle chives and toasted pecans evenly over the bruschetta.
  • Drizzle lightly with balsamic glaze and serve warm or at room temperature.

Notes

For the best texture, dice the sweet potatoes uniformly so they roast evenly and caramelize without burning. If your goat cheese is firm, let it sit at room temperature for 20 minutes or microwave it for 5 to 10 seconds to soften before mixing. You can swap pecans for walnuts or pumpkin seeds for a nut-free crunch, and add a pinch of smoked paprika to the potatoes for depth. The toasts can be made a few hours ahead and crisped for 3 minutes in a hot oven before assembling. Assemble just before serving to keep the bread crisp, and adjust honey and lemon to taste if your goat cheese is tangier or milder.
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