Sweet Potato and Brie Bruschetta Recipe
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
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1 pound sweet potatoes, peeled and diced into 1-inch cubes
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2 cups water
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1 cup orange juice
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¼ cup sherry
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¼ cup golden raisins
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2 tablespoons kosher salt, divided
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8 slices of crusty bread, cut ½-inch thick
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Olive oil (as needed)
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8 ounces Brie cheese
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2 tablespoons maple syrup
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½ cup pine nuts
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½ cup loosely packed fresh basil leaves, coarsely chopped
Method
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Preheat oven to 375°.
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Combine sweet potatoes with water, orange juice, sherry, raisins and one tablespoon salt in a medium sauce pan, and place over high heat.
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Bring to a simmer and cook until tender, about 15 minutes.
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Brush bread with olive oil and place on baking sheet.
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Toast in oven about 5 minutes.
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Slice brie into 8 equal pieces, about the length of the bread. Set aside.
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Drain liquid from sweet potatoes and season them with 1 tablespoon of salt, maple syrup, pine nuts and chopped basil.
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Mix well, mashing the potatoes a little as you mix.
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Evenly distribute potato mixture over the bread slices and top with Brie.
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Return bruschetta to oven for about 7 minutes, until cheese begins to melt and brown.
