Recipes

Side Dishes

Sweet Potato Bistro Bruschetta

2006 SIDES WINNER

Ingredients:

1/4 cup chopped walnuts
4 slices prosciutto
1 (16-ounce) can Louisiana sweet potatoes, drained and finely chopped
2 cups fresh arugula leaves
1/4 cup (2 ounces) crumbled blue cheese
1 Bartlett pear, cored and thinly sliced
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon chutney
1 tablespoon fresh or 1/2 teaspoon dried tarragon
1 teaspoon Dijon mustard
1 large French bread baguette, cut into 1-inch slices and toasted

Instructions:

Place walnuts in a small skillet; cook over medium-high heat 3 minutes or until lightly browned, shaking pan frequently. Remove from heat; set aside.

Brown prosciutto over medium-high heat until crisp. Cool and crumble; set aside.

Combine sweet potatoes, arugula, blue cheese and pear slices in a large bowl. In a small bowl, combine vinegar, oil, chutney, tarragon and mustard. Whisk until emulsified. Drizzle over sweet potato mixture; toss gently.

Spoon sweet potato mixture generously onto bread slices, top with a sprinkle of walnuts and crumbled prosciutto.

MAKES 6 TO 8 SERVINGS

Credits:

Devon Delaney
Princeton, NJ