Who else enjoys a delicious toast in the morning? I know I do! Two of my favourite things; sweet potatoes and bruschetta. So, what do we do? We put them, together. I figured, why not get the best of both worlds. Topped with fresh tomatoes for my health gurus, with a splash of spices for those who enjoy their meal with a kick.
Working from home has not made keeping healthy eating habits much easier. Especially, with the fridge in such close proximity. But, on a good day, we try....lol!
Ingredients:
▪︎ 1 large sweet potato
▪︎ 5 Roma tomatoes
▪︎ 1 Medium onion
▪︎ 1/2 c. Olive oil
▪︎ 1/2 c. Balsamic vinegar dressing
▪︎ 1/2 c. Parmesan cheese
▪︎ 1 tbspn salt
Instructions:
Bruschetta Mix:
▪︎ Dice tomatoes into small cubes or as desired
▪︎ Dice onions into small pieces
▪︎ Place tomatoes and onions into a small bowl
▪︎ Add parsley, olive oil, salt and mix
Sweet Potatoes:
▪︎ Preheat oven to 350°
▪︎ With a Mandoline slicer, slice the potato, setting your slicer to preferred thickness. You may use a bread knife (sharp), as well
▪ On a cookie pan, place parchment paper
▪︎ Place the sweet potato, only, onto cookie pan and place in the oven
▪︎ Cook for 20-25 minutes, until edges are crisp and middle is tender, not too soft
▪︎Remove from oven and add toppings; bruschetta mix, parmesan cheese and balsamic vinegar dressing....ET VOILÀ!
ENJOY!
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