Sweet Potato Crostini with Green Olive-Grana Padano Spread
Fine sweet potato crostini with green olive‑Grana Padano spread from Spoonsparrow are a great starter.
Ingredients
- 600 g sweet potatoes (2 pieces)
- 7 tbsp olive oil
- 150 g green olives without pits (jar; drained weight)
- 1 Garlic clove
- 70 g Grana Padano (grated)
- Salt
- Pepper
- 1 tsp lemon juice
- 300 g cherry tomatoes
- a handful sage leaves (5 g)
- 1 tsp Honey
Instructions
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1.
Peel sweet potatoes, slice lengthwise into about 7 mm thick rounds, place on a parchment-lined baking sheet and brush with 1 tbsp oil. Bake in preheated oven at 200 °C (180 °C fan; gas: level 3) for about 15–20 minutes.
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2.
Meanwhile chop olives, peel and mince garlic. Grate 50 g Grana Padano. Crush olives and garlic in a mortar into a paste while adding 5 tbsp oil. Mix the paste with grated Grana Padano and season with salt, pepper and lemon juice.
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3.
Wash tomatoes and halve them. Wash sage leaves and shake dry. Heat remaining oil in a pan, sauté tomatoes, honey and sage for 5 minutes over medium heat until lightly caramelized. Season with salt and pepper.
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4.
Remove sweet potato rounds from oven and spread olive‑Grana Padano paste on each. Top with caramelized tomatoes and sage leaves, then sprinkle the rest of the cheese as a finishing touch.
