Marshmallow and Sweet Potato Crostini
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
If you're looking for unusual appetizers with new flavors for your holiday treat, be sure to try these crostini with marshmallow-ricotta cream, thin slices of prosciutto, and baked sweet potato cubes—all served on toasted baguette slices. This seemingly odd combination of ingredients will captivate you with the contrasting flavors of salty ham, sweet marshmallows, and sweet-spicy sweet potato, as well as the equally contrasting combination of crispy bread and creamy cream.
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Recipe:
Place 3 marshmallows in a microwave-safe bowl and microwave until completely melted, about 30 seconds. Stir in 1/2 cup ricotta and season with salt to taste. Refrigerate for 1 hour. Meanwhile, toss 2 sweet potatoes (peeled and cut into 1/2-inch cubes) with 1 tablespoon olive oil, 2 tablespoons chopped rosemary, and 1 tablespoon salt on a baking sheet. Bake at 425°F (220°C) until tender, about 30 minutes. Slice 1 baguette thinly and toast in the oven. Top with the ricotta mixture, strips of prosciutto or bacon, and sweet potato slices. Season with pepper to taste.
Recipes with similar ingredients: baguette, ricotta cheese, toast, prosciutto, pork fat, marshmallow, rosemary
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