Sweet Potato and Goat's Cheese Bruschetta

Recipe courtesy of Narrow Tracks Distilling, this is the ultimate Autumn grazer to enjoy with your Dog Days G&T. Cheers!


- Sourdough baguette, sliced into rounds

- Roasted sweet potato, peeled and roughly chopped 

- Soft goat’s cheese 

- Fresh thyme

- Olive oil 

- A squeeze of citrus


Add the sweet potato to a lined tray, top with some olive oil, salt and pepper. Roast for 30–40 minutes until soft and browned on the edges. 

Heat a griddle pan or skillet to medium-high heat. Brush the bread slices on both sides with a small amount of olive oil.

Grill the sourdough until the bread is golden brown (approximately 4 to 5 minutes).

When the sweet potato is cooked, gently smash with a fork. Top the toasted sourdough with some of the smashed sweet potato, crumbled goats cheese and a sprig of fresh thyme. Top with a drizzle of olive oil (or oil from the goats cheese), a squeeze of your favourite citrus (lime, lemon or orange are delicious) and season with salt and pepper to taste. 

Serve with a Dog Days G&T!

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Twelve months ago, we floated the idea of making something exclusively for our members; something one off and never to be repeated. It needed to be something for the collectors to add to their gin shelves and moreover, we had to make a product we were proud to share, and one delicious enough to get past our tasting panel!