When tomatoes and basil are in season, that means it’s peak bruschetta season! This recipe removes the bread and ups the nutrition with sweet potato slabs. I love sweet potatoes (as you already know if you have made some of my recipes!) and use them in this simple variation of the classic.
Fresh Tomato & Basil Sweet Potato Bruschetta
Makes 6 servings (3 pieces each)
2 medium sweet potatoes
olive oil spray
3 large ripe tomatoes, seeded and diced
1/2 medium zucchini, coarsely chopped
1 small white onion, chopped
1/4 cup snipped fresh basil leaves
1 garlic clove, pressed
1/2 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons balsamic glaze
- Heat the oven to 350°F.
- Slice the sweet potatoes into 1/4-inch thick slices. Place on a sheet pan and spray lightly with olive oil. Bake 20-25 minutes, flipping once halfway through, until light golden brown. Alternatively, you can bake them in an air fryer at 400˚F for 5 minutes.
- In a small bowl, combine the tomatoes, zucchini, basil, garlic pressed with a garlic press, vinegar, oil, salt and black pepper. Mix gently.
- Remove the sweet potato slices from the oven to a serving plate. Portion the tomato mixture over the potato slices.
- Drizzle with the balsamic glaze and serve immediately.
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