I’m definitely into grazing. Big meals are absolutely not for me because I’m highly indecisive and to fully subscribe to the notion of consuming one particular flavor for an entire plate of food is too stressful. It would take hours. I might end up never eating at all! Travesty.
Bruschetta is the perfect set-up for someone like me. Its flavoring can be as simple or extravagant as the moment calls for. This particular bruschetta is rich. Forbes would agree. It begins with a light brush of minced garlic and olive oil, then followed by pureed sweet potato, a bit of crispy prosciutto, and finally some fresh arugula. Totally rich.
Sweet Potato Bruschetta with Crispy Prosciutto
Serves Approx 12
2 Medium Sweet Potatoes
1 French Baguette (also good: Sourdough!)
4T + 1T Olive Oil
4 Garlic Cloves, minced
6 Slices Prosciutto, halved lengthwise
1 C Fresh Arugula
1T Lemon Juice
Directions: Bake those potatoes! Preheat oven to 400 degrees F. Pierce skin of potatoes several times with a fork. Set them on a baking sheet in the center of the oven and cook until tender (approx 45 minutes.) Once potatoes have cooled enough to comfortably handle, slice them open lengthwise and scoop the meat into a blender.
Add 2T water to blender and blend until smooth. You may need to add more water if you prefer a thinner consistency. Scoop potato into a bowl and set aside.
Heat oven to 375 degrees F. Combine 4T olive oil with the minced garlic cloves in a small bowl. Cut the baguette into thin slices and brush with olive oil-garlic mixture. Line baguette slices on a baking sheet and cook until golden and slightly hard to the touch. Remove from oven and turn oven off. Transfer baguette slices to serving board.
Place prosciutto slices on the warmed baking sheet and set in the still-warm oven.
Toss Arugula with remaining 1T olive oil and 1T lemon juice. Add salt and pepper if desired. Set aside.
Spread a generous layer of sweet potato on each baguette slice. Remove Prosciutto from oven. It should be crispy by now! (It only takes a minute or two.) Add one slice of prosciutto to each baguette and top with one or two arugula leaves. Season with addition S+P if desired. Eat merrily!