Bruschettes with sweet potato and goat cheese
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Bruschettes with sweet potato and goat cheese

A delicious appetizer recipe by Dimitris Skarmoutsos. Made with Horio goat cheese and Horio Sustainable olive oil. Easy and tasty! Try it!

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DIRECTIONS
INGREDIENTS
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DIRECTIONS

  1. Preheat oven at 200C.
  2. In a large bowl mix maple syrup and 1 tbsp Horio Sustainable olive oil.
  3. Add sweet potatoes and season generously. Mix well to combine.
  4. Lay sweet potatoes in a baking sheet. Bake until soft for 40 minutes, stirring occasionally.
  5. In the meantime, heat a grilling pan and oil with Horio Sustainable olive oil the baguette slices.
  6. Toast until brown, for 4-5 minutes from each side.
  7. Mix potatoes with pepitas.
  8. Spread 1 tbsp Horio goat cheese over every bruschetta and then sweet potatoes on top. Drizzle with Horio Sustainable olive oil and garnish with sea salt.
  9. Serve warm or at room temperature.
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    INGREDIENTS

    900 gr sweet potatoes, peeled and diced 2 tbsp maple syrup 2 tbsp Horio Sustainable olive oil (1+1) 115 gr Horio goat cheese in room temperature ¼ cup toasted and salted pepitas 6 slices of baguette cut diagonally Kosher salt Freshly ground black pepper Sea salt for garnish Horio Sustainable olive oil for garnish

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