Utilizing my Hungry Harvest veggies every week has really forced me to start thinking outside of the box, and integrating vegetables into recipes in new ways. Getting a random assortment of farm-fresh fruits and vegetables every week has really expanded my horizons, allowing me to utilize some of my favorite ingredients in fun new ways. Happily, it is also expanding my daughter’s palate, which is key now that she’s entering her toddler years. Getting a good assortment of fruits/veggies in her diet now will hopefully avoid pickiness at mealtime, or at least give my wife and me more options to make sure she’s getting a balanced diet.
Like anyone who has had CSA share will recognize, some weeks you might get a ton of one ingredient, so you need be able to adapt your recipes and meal plans to make the most of your bounty. Hungry Harvest is similar to a CSA share in a lot of ways. You are often at the mercy of the selection that week, and while you can certainly add specific veggies to your order, most weeks you’ll be receiving a random assortment of goodies. This is not a bad thing, and it will definitely get you more comfortable cooking a wider range of ingredients.
This week I had a pretty healthy amount of sweet potatoes included in my Hungry Harvest, as well as some butternut squash, kale, broccolini, and tomatoes. Luckily I had some feta in the fridge, and after grabbing some garlic from the pantry and fresh herbs from the garden, this recipe just sort of fell into my lap.
Substituting roasted sweet potatoes for bread/toast in things like avocado toast or bruschetta has been a popular food trend for the past few years, and frankly, it’s one I can completely get behind. The roasted sweet potato in this recipe adds a rich, sweet, earthy note to the bruschetta that pairs perfectly with the acidic tomato and stands in contrast to the salty feta and fresh herbs. Cut the sweet potato lengthwise for a larger portion, or cut them width-wise into smaller circles if you’re feeding a crowd. Either way, this recipe is a tasty appetizer or perfect go-to for a light lunch with a salad on the side!
Sweet Potato Bruschetta with Feta and Tomato!
Course: AppetizersCuisine: Mediterranean, AmericanDifficulty: Easy4
servings10
minutes25
minutesThis Sweet Potato Bruschetta with Feta and Tomato makes a perfect appetizer for your next dinner party or get together. Add a light salad for an awesome vegetarian lunch or light supper!
Ingredients
- For sweet potatoes.
2-3 large sweet potatoes, cut into 1/2 inch slices.
Olive oil for drizzling
Salt and pepper for seasoning
- For bruschetta topping.
1/2 cup 1/2 of feta cheese
1/2 cup 1/2 of diced tomatoes
2 tablespoons 2 of chopped garlic
1 tsp 1 of salt
1 tsp 1 of black pepper
1/4 tsp 1/4 of red pepper flake
2 tablespoons 2 of extra virgin olive oil
2 tablespoons 2 of chopped fresh herbs like basil, chives, parsley, rosemary or oregano
Directions
- Preheat your oven to 375°F.
- Place your sweet potato slices onto a sheet tray, drizzle them with olive oil and season them with salt/pepper.
- Place the pan into the oven and roast until the sweet potatoes are tender and golden brown.
- Remove the pan of sweet potatoes from the oven and switch the oven to Broil.
- In a bowl combine the feta, tomatoes, garlic, olive oil, salt, pepper and herbs.
- Mix well.
- Spoon the mixture onto the sweet potato slices.
- Place the pan of topped sweet potato slices under the broiler and cook until the cheese begins to melt and the topping is golden brown and delicious.
Notes
- If you don’t have fresh herbs available feel free to substitute any dry herbs you might have in the pantry. A good Italian or Greek seasoning will definitely do the trick.
