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Home » appetizers » Sweet potato, chorizo and feta bruschetta

Sweet potato, chorizo and feta bruschetta

Posted Oct 06, 2016 | Updated Oct 20, 2019 by Helen | 22 Comments |

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Bruschetta – one of my favourite appetizers. And guess what – you can branch out a little from the traditional tomato and garlic version! 

A close up of a white platter of Bruschetta with sweet potato and Chorizo.

Mr. Scrummy and I often go out for a local ‘cheap and cheerful’ breakfast at the weekend, which means that we usually don’t need any lunch.

But you know how it is. You may feel like you’re never going to be able to eat a morsel again, but come mid afternoon and you’re reaching for the snacks to get you through to dinner. And if you’re in our house those snacks generally aren’t of the healthy variety!

So this past weekend I decided to whip up a slightly healthier little pre-dinner bite when the munchies hit several hours after our big breakfast.

I’d bought some delicious fresh bread and just happened to also have sweet potatoes, chorizo and feta to hand.

I LOVE this combo of flavours and similar (take this pumpkin, chorizo and feta salad, for instance – it’s heavenly!). There’s just something about the sweetness of the sweet potato, the saltiness of the feta, and the smoky ‘umami’ quality of the chorizo that really is a match made in heaven.

And this is SO easy to make (but of course!). Just chop and roast the sweet potatoes with a little oil, then pan fry the chorizo for a few minutes. Smush the softened potatoes onto toasted bread drizzled with olive oil and sprinkled with salt, then scatter over the chorizo and a bit of crumbled feta.

Finish with a nice drizzle of balsamic glaze – if you like!

A close up of a platter of Bruschetta with sweet potato and chorizo on a wicker mat.

 

This is a pretty posh little snack to make for yourself between meals, don’t you think? Nothing wrong with that of course, but I reckon this ‘posh’ bruschetta would make a great little appetizer at a gathering or dinner party, too. You could stick with these large-ish versions, or use slices of French bread to make smaller bite-sized treats.

These are a different sort of bruschetta to the usual, but still very simple, in the proper Italian tradition. There are only 3 main ingredients, after all.

So tell me… do you ever go out for brekky at weekends, and what do you order? Do you still get hungry later on, and what do you have for a snack?

A close up of sweet potato chorizo Bruschetta on a white platter.

Sweet potato, chorizo and feta bruschetta

I love brushcetta, and I love the combination of these three delicious ingredients - sweet potato, chorizo and feta. This unusual Italian snack is well worth a try!
5 from 1 vote
Print Recipe Pin Recipe Save Recipe Saved!
Prep Time 10 mins
Cook Time 30 mins
Cuisine Mediterranean
Servings (click to change) 2 to 4
Author Helen

Ingredients (UK/Australia? Click below for grams/ml)

cups/ounces - grams/ml
  • 1 sweet potato peeled and chopped into fairly small cubes*
  • oil for roasting
  • dried herbs and seasoning of your choice basil, oregano, thyme, sage, salt and pepper…
  • 3.5 ounces chorizo peeled and cubed
  • fresh crusty bread of your choice e.g. ciabatta french baguette
  • olive oil for drizzling
  • a little feta cheese for crumbling over
  • balsamic glaze optional
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Instructions
 

  • Pre-heat the oven to 180C / 355F.
  • Scatter the sweet potato cubes over a baking tray, drizzle with a little oil and shake over any herbs you’d like to add, as well as plenty of salt and pepper
  • Roast for 20 to 30 minutes or until soft and starting to caramelize.
  • Five minutes before the sweet potatoes are done, dry fry the chorizo cubes.
  • Toast slices of bread, then drizzle with a little olive oil and grind over a little salt.
  • Pile on the sweet potato, and squish into the bread. Scatter the chorizo and feta over the top.
  • Drizzle with balsamic glaze (if using). Enjoy!

Notes

*Butternut squash or regular pumpkin works well too (about 270 grams / 9.5 ounces) - just roast for about the same amount of time or until tender

Nutrition

Calories: 281kcalCarbohydrates: 14gProtein: 12gFat: 19gSaturated Fat: 7gCholesterol: 43mgSodium: 648mgPotassium: 416mgFiber: 1gSugar: 2gVitamin A: 9220IUVitamin C: 1.6mgCalcium: 19mgIron: 1.2mg
Tried this recipe?Let me know if you liked it!

 

Why not save this to your Appetizers Pinterest board for later? 🙂

Would you like to follow me on Pinterest, too? I’m always pinning tasty food!

A Pinterest pin with a title on it showing someone grabbing a slice of Sweet potato, chorizo and feta bruschetta from a white plate.

Comments

  1. Marissa says

    25 Oct 16 at 11:52 pm

    This is such a wonderful combination of flavors, Helen! And how fun is it to say!? 😉

    Reply
    • Helen says

      27 Oct 16 at 8:04 am

      It’s a bit of a mouthful to say, actually, now that I think about it!! 😉

      Reply
  2. Kathleen | Hapa Nom Nom says

    19 Oct 16 at 5:42 am

    Posh indeed! And so perfect for an after brunch meal! My husband and I love to eat brunch on the weekends too – then of course we’re not hungry until some odd hour of the day later on. This is a perfect bite for that! Thanks so much for this 🙂

    Reply
    • Helen says

      19 Oct 16 at 5:13 pm

      Weekend brunch is wonderful… love it! But you sure do get peckish later on!

      Reply
  3. Eva says

    18 Oct 16 at 5:45 pm

    Je crois que c’est la tartine parfait pour un excellent petit déjeuner de weekend!

    Reply
    • Helen says

      19 Oct 16 at 5:13 pm

      Merci, Eva! 🙂

      Reply
  4. mira says

    13 Oct 16 at 5:45 am

    Love this posh snack! Looks delicious! Pinning to try it!

    Reply
    • Helen says

      13 Oct 16 at 6:34 pm

      Thanks Mira! 🙂

      Reply
  5. Denise | Sweet Peas & Saffron says

    12 Oct 16 at 1:39 am

    These flavors sound amazing together! Such a creative bruschetta!

    Reply
    • Helen says

      12 Oct 16 at 6:04 pm

      Thanks so much, Denise!

      Reply
  6. Bam's Kitchen says

    12 Oct 16 at 1:13 am

    Loving the sweet, salty and spicy combo. Your photos are drool worthy. Pinning to one of my favorite appetizer boards.

    Reply
    • Helen says

      12 Oct 16 at 6:05 pm

      Thank you so much, Bam – especially for the pin!

      Reply
  7. marcie says

    11 Oct 16 at 9:59 pm

    YES…I always feel like that after a big breakfast then I’m somehow hungry again around lunch time. haha I love the toppings you used for this bruschetta too — sweet potatoes and chorizo are amazing together, and I can only imagine how delicious they are with salty feta and balsamic glaze! This is some of the best looking bruschetta I’ve ever seen and I need to make this soon!

    Reply
    • Helen says

      12 Oct 16 at 6:05 pm

      Thanks so much Marcie! I’m glad it’s not just me being greedy after a big brunch… haha!

      Reply
  8. Lorraine @ Not Quite Nigella says

    09 Oct 16 at 1:28 am

    Great idea Helen and yes after some of those enormous breakfasts you really don’t necessarily want a meal a few hours afterwards! 😀

    Reply
    • Helen says

      10 Oct 16 at 5:48 pm

      Thanks Lorraine! 🙂

      Reply
  9. [email protected] says

    08 Oct 16 at 5:51 pm

    Now this is a flavorful bruschetta and I love to try different versions. Love the chorizo.

    Reply
    • Helen says

      08 Oct 16 at 6:44 pm

      Thanks Janette! 🙂

      Reply
  10. Shashi at RunninSrilankan says

    07 Oct 16 at 2:04 pm

    This “posh” little appetizer would indeed make for one fabulous appetizer for guests! Hele, I am soloving how simple this is and you are indeed right,the combination of the sweet potato, the salty feta, and smoky chorizo is truly a match made in appetizer heaven! Forget the big breakfast/brunch – I’d rather munch on thee instead!

    Reply
    • Helen says

      07 Oct 16 at 6:34 pm

      Thank you, dear Shashi! I’m so glad you approve of my little sneaky snack!

      Reply
  11. Annie says

    06 Oct 16 at 8:49 pm

    Wow! That sounds like an amazing flavor combo! I can’t wait to try this!

    Reply
    • Helen says

      07 Oct 16 at 6:34 pm

      Hello Annie! So happy you like it! 🙂

      Reply

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