Sweet potato crostinis
Feeling inspired to get creative in the kitchen? Crostinis may be your jam. They’re super fun, artistic and practically impossible to mess up. I’ve been on a low-no grain kick so I thought I’d improvise with sweet potatoes. As it turns out, sweet potatoes serve as excellent flatbread!
Ingredients Beginning with the salmon, moving clockwise
Wild caught Alaskan smoked salmon Lemon dijon aioli Fresh dill Capers
Grass-fed ricotta Drizzle cold-pressed olive oil Drizzle aged balsamic Heirloom tomato Fresh cracked pepper Fresh basil Edible flowers
Port salut Uncured soppressata Fresh baby arugula Peppadew pepper Micro greens Amish hot pepper jelly
Homemade bacon guacamole Grass-fed ricotta Chopped castelvetrano olives Prosciutto
Triple cream French brie Organic pomegranate Drizzle local honey
Triple cream French brie Organic fig jam Fresh jalapeno Uncured capocollo Fresh edible flowers
Instructions
Slice choice potato into thin sheets (I’ve chosen sweet and Okinawan potatoes). Drizzle pan with olive oil and place potatoes in oil. Dust with Himalayan sea salt and fresh cracked pepper. Cook on med-high heat until browned (flipping occasionally).
Once potatoes have cooled a bit, decorate them with choice ingredients.
Here are a few more ideas to experiment with: Cheese Fresh burrata Fresh buffalo mozzarella Organic goat Gorgonzola Manchego
Protein Fresh shrimp Fried egg Uncured calabrese Pancetta Navy beans
Herbs + Spices Fresh sage Fresh rosemary Pickled ginger Fresh parsley
Fruit Huckleberry jam Fresh berries Fresh figs Dried apricots
Veggies Beets Pickled onions Fresh sliced avocado Sprouts
Get creative with the colors and flavors. Experiment with odd combos of sweet and savory or sweet and spicy. When you’re working with high-quality ingredients these are difficult to screw up. I’d love to hear your thoughts on flavor combos.
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