Delicious bruschetta without bread? Yes, it is possible! If you're looking for a healthy alternative to the Italian classic, then sweet potato bruschetta definitely has a place on your table!
Summer is approaching and many are trying to get rid of the extra pounds before the warm season. Bread and pasta are usually the first to go out of the menu. But that shouldn't be a problem because you can find so many delicious alternatives to bread. One of them that is also healthy is sweet potatoes. They contain many vitamins such as beta-carotene and folic acid and, despite their sugar content, have a low glycemic index. So the perfect addition to a healthy weight loss diet.
Many recipes can be prepared with sweet potatoes - from fries and casseroles todelicious desserts. In today's recipe, the tuber serves as a substitute for bread and we are currently making wonderful sweet potato bruschetta.
Sweet potato bruschetta: the recipe
You can find plenty of inspiration for recipes on social media. Whether it’s TikTok, YouTube or Instagram – anyone who likes to experiment in the kitchen will certainly have a lot of food videos in their feed. This is the case for me and I discovered this recipe for the first time on Instagram. Since then I have been making it again and again with different toppings. So it's not only super simple, but also perfectly adaptable, so that it suits every taste (including the original onesItalian bruschetta).
Sweet potatoes instead of ciabatta: the ingredients
In the original recipe, the bruschetta is made from a ciabatta. Here we replace the bread with the vitamin-rich sweet potato. You need these ingredients for 4 servings:
- 2 large sweet potatoes, cut into approx. 1 cm thick slices
- 3 tbsp olive oil
- 1 garlic clove, halved
Preparation:
Preheat the oven to 200°C and line a baking tray with baking paper. It's best to cut the sweet potatoes diagonally so that they resemble the shape of the bruschetta. Brush both sides with olive oil and spread the sweet potato slices on the baking sheet. Bake the slices in the preheated oven for 10 minutes, turning them over once and baking the other side for another 10 minutes. Remove the baked sweet potato slices from the oven and rub the top with the halved garlic clove. Season with a little salt and pepper.
Prepare bruschetta toppings
Here you have many options to choose from. Three of my favorites are the classic bruschetta with tomato salsa, a variation with feta and avocado (the perfect breakfast) and the sophisticated version with bacon and brie. Below are the recipes:
Classic salsa
- 3 aromatic tomatoes
- half an onion
- 5-6 leaves of basil
- 1 tablespoon olive oil
- Salt and pepper
Wash the tomatoes and cut the flesh into small cubes. Peel and dice the onion. Wash and roughly chop the basil leaves. Mix the ingredients in a bowl, season with olive oil, salt and pepper and distribute over the sweet potato slices.
Tomatoes, feta and avocado
- 200 g cherry tomatoes
- 1 small red onion
- 1 ripe avocado
- 5-6 leaves fresh basil
- 100g feta cheese
- Balsamic reduction
Wash and halve the cherry tomatoes and finely dice the onion. Spoon out the avocado and mash it with a fork. Roughly chop the basil leaves. Put everything in a bowl, crumble the feta over it and mix well. Divide over the sweet potatoes and garnish with balsamic reduction.
* You can replace the feta with cottage cheese.
Bacon and Brie
- 4 slices of bacon
- 4 slices of Brie cheese (Gorgonzola also works)
- maple syrup
Fry or grill the bacon until crispy. Press the cheese lightly onto the sweet potato bruschetta, place the bacon on top and garnish with a drizzle of maple syrup.
These were my favorite variations for sweet potato bruschetta. However, you can vary the toppings as desired and prepare the recipe according to your own taste. Bon appetit!
