Sweet Potato āCrostiniā Recipe
Try something different and make these Sweet Potato Crostiniās next time you are looking for a new appetizer to try.
After topping each slice, arrange on a plate or platter.
Photo by Beatriz Da Costa
Gather the ingredients before you begin.
Photo by Beatriz Da Costa
āVegetarian Party Foodā is filled fun and unique vegetarian appetizers for any occasion.
Courtesy of Hardie Grant Books
If you are looking for exciting vegetarian appetizers, check out Vegetarian Party Food (Hardie Grant Books, 2018) by Jessica Oldfield. Inside you will find recipes ranging from unique dips to mini-sandwiches all including vibrant veggies. This recipe can be found in chapter 5, “Vegan.”
Ingredients:
- 1 sweet potato, unpeeled, sliced into 1 1/2 cm (1/2 in) rounds
- 1 tablespoon extra-virgin olive oil, plus extra for greasing
- 195 g (6 3/4 oz) cooked Puy lentils (110 g/3 3/4 oz)
- 2 avocados, peeled, pitted and roughly chopped
- 50 g (1 3/4 oz) pumpkin seeds, dry-roasted and salted
- Small handful of flat-leaf parsley, leaves picked and roughly chopped salt
Instructions:
- Preheat the oven to 200ºC (400ºF/Gas 6).
- Place the sweet potato rounds in a single layer on a lightly oiled baking tray (sheet) and season with a generous pinch of salt.
- Roast for 30 minutes until browned on the bottom.
- Cool slightly.
- Meanwhile, combine the remaining ingredients in a bowl and mix well.
- Divide the topping among the sweet potato rounds.
More from Vegetarian Party Food:
Recipes excerpted with permission from Vegetarian Party Food by Jessica Oldfield, published by Hardie Grant Books September 2018, RRP $19.99 paperback.
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