Ingredients (for 7 bruschetta)
- 300 g sweet potatoes
- 125 g brie cheese
- 150 g raspberries
- 1 teaspoon brown sugar
- Pinch of chilli powder
- 20 g shelled hazelnuts
- Olive oil
- Salt
- Sliced rosemary
- Black pepper
Preparation
- Wash and dry the sweet potatoes, then cut them lengthways into slices 5-6 mm thick without peeling.
- Put the slices in a bowl, add the olive oil, salt, pepper and chopped rosemary. Mix well.
- Place the potato slices on a baking tray and bake in a fan oven at 200°C for about 20-25 minutes.
- While the potato slices are baking, cut the brie cheese into 7 slices, trying to get pieces similar to potato slices.
- Prepare the raspberry sauce: put the brown sugar, chilli powder and half the raspberries in a saucepan. Cook over a low heat for 2-3 minutes until the mixture becomes a puree. Press the mixture through a sieve and collect the sauce in a bowl. Leave to cool, then add the remaining raspberries and stir gently.
- When the potato slices are cooked, take them out of the oven. Place a slice of brie cheese on each slice and place back in the oven at 240°C for 4-5 minutes to melt the cheese.
- When the cheese is melted, take the bruschetta out of the oven, add the raspberry sauce and chopped nuts.
- Add freshly ground black pepper and some sliced rosemary sprigs.
Serving
Serve the sweet potato briquettes immediately.
Tip
If brie cheese is not available, you can also use slices of scamorza cheese for the same effect.
Storage
We recommend consuming sweet potato bruchettas immediately after preparation. The raspberry sauce can be prepared in advance and reheated at the moment of serving.
