This savory treat is the perfect hors d’oeuvre to serve at your next holiday party (or a fantastic appetizer any time). This easy recipe was crafted by Biltmore’s Executive Chef, Damien Cavicchi and promises to be a crowd pleaser.
Ingredients
- 1 pound sweet potatoes, peeled and diced into 1-inch cubes
- 2 cups water
- 1 cup orange juice
- ¼ cup sherry
- ¼ cup golden raisins
- 2 tablespoons kosher salt, divided
- 8 slices of crusty bread, cut ½-inch thick
- Olive oil (as needed)
- 8 ounces Brie cheese
- 2 tablespoons maple syrup
- ½ cup pine nuts
- ½ cup loosely packed fresh basil leaves, coarsely chopped
Method
- Preheat oven to 375°.
- Combine sweet potatoes with water, orange juice, sherry, raisins and one tablespoon salt in a medium sauce pan, and place over high heat.
- Bring to a simmer and cook until tender, about 15 minutes.
- Brush bread with olive oil and place on baking sheet.
- Toast in oven about 5 minutes.
- Slice brie into 8 equal pieces, about the length of the bread. Set aside.
- Drain liquid from sweet potatoes and season them with 1 tablespoon of salt, maple syrup, pine nuts and chopped basil.
- Mix well, mashing the potatoes a little as you mix.
Evenly distribute potato mixture over the bread slices and top with Brie.- Return bruschetta to oven for about 7 minutes, until cheese begins to melt and brown.