We got home last week and I immediately started thinking about post-vacation recovery foods. Kale salads, green juices… that sort of thing. That is until Jack announced that he was craving bread. Which sounded good, so bread we had. This cozy little crostini turned out to be perfect for our lazy, rainy weekend. (Kale salad, on the side).
This sweet potato spread – it’s halfway to hummus. It’s thicker and has a stronger tahini flavor, which was a nice contrast to the light & airy ricotta. It’s also a convenient way to use up a bit of leftover baked sweet potato and a partial can of chickpeas. Which were the lazy-person ingredients I happened to have on hand.
sweet potato tahini crostini
- ½ cup cooked & mashed sweet potato
- 2-3 tablespoons tahini
- 2 tablespoons olive oil
- ¼ cup cooked chickpeas
- ½ clove garlic
- 1 tablespoon maple syrup
- a squeeze of lemon
- salt & pepper
- 8 half-pieces of bread, toasted or grilled
- ½ cup good quality ricotta and a squeeze of lemon
- a few sage leaves, chopped (optional: fry them)
- coarse salt
- optional toppings: handful of toasted pepitas, drizzle of honey or olive oil, sprinkle of red chile flakes
- In a small food processor, blend together the ingredients for the sweet potato spread.Taste and adjust seasonings.
- Top grilled bread with a bit of the spread, a dollop of ricotta, chopped sage, a drizzle of honey, and a few pinches of coarse salt.
vegan option: skip the ricotta and add more chickpeas to the spread to make it a bit lighter, if necessary.