SD Sweet Potato Bistro Bruschetta
Sweet Potato Bistro Bruschetta
Ingredients:
¼ Cup chopped walnuts
4 Slices prosciutto
1 (15-ounce) Can Louisiana sweet potatoes, drained and finely chopped
2 Cups fresh arugula leaves
¼ Cup (2 ounces) crumbled blue cheese
1 Bartlett pear, cored and thinly sliced
2 Tablespoons red wine vinegar
2 Tablespoons extra virgin olive oil
1 Tablespoon chutney
1 Tablespoon fresh or ½ teaspoon dried tarragon
1 Teaspoon Dijon mustard
1 Large French bread baguette, cut into 1-inch slices and toasted
Instructions:
Place walnuts in a small skillet; cook over medium-high heat 3 minutes or until lightly browned, shaking pan frequently. Remove from heat; set aside. Brown prosciutto over medium-high heat until crisp. Cool and crumble; set aside. Combine sweet potatoes, arugula, blue cheese and pear slices in a large bowl. In a small bowl, combine vinegar, oil, chutney, tarragon and mustard. Whisk until emulsified. Drizzle over sweet potato mixture; toss gently. Spoon sweet potato mixture generously onto bread slices, top with a sprinkle of walnuts and crumbled prosciutto. Credits: Devon Delaney.