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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!
INGREDIENTS
- Sourdough baguette, sliced into rounds
- Roasted sweet potato, peeled and roughly chopped
- Soft goat’s cheese
- Fresh thyme
- Olive oil
- A squeeze of citrus
METHOD
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!
