SD Sweet Potato Bistro Bruschetta

Sweet Potato Bistro Bruschetta


¼  Cup chopped walnuts

4  Slices prosciutto

1  (15-ounce) Can Louisiana sweet potatoes, drained and finely chopped

2  Cups fresh arugula leaves

¼  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 ½ teaspoon dried tarragon

1  Teaspoon Dijon mustard

1  Large French bread baguette, cut into 1-inch slices and toasted