Batata “crostini” with cherry tomatoes, cheese and Gentlejam sauces
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ingredients
1 pcs sweet potato 1 tbsp olive oil 1 tbsp dried basil
Decoration
1 handful walnuts 100 g parmesan 12 pcs cherry tomatoes 1 tbsp honey
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Crostini are crispy biscuits with a variety of flavours. But we made a healthier version, and we made them with sweet potatoes. Plus, we topped them with Gentlejam’s amazing sauces, namely Bird’s Cranberry – a cranberry sauce with edible chestnuts and six-pot wine, and Devil’s Temptation – a mildly spicy chili sauce with Cabernet Sauvignon wine.
1.
Wash the potatoes and cut them into slices, about 2 cm thick.
2.
Place the slices on a baking sheet, sprinkle with basil and drizzle with olive oil. Bake for 15 min at 200°C until the potatoes are golden.
3.
Decorating: For the base, use Bird’s Cranberry – a cranberry sauce with edible chestnuts and six-pot wine, and Devil’s Temptation – a mildly spicy chilli sauce with Cabernet Sauvignon wine. Top with cheese, nuts and cherry tomatoes. Before serving, drizzle honey over the potatoes.
