Bruschetta – one of my favourite appetizers. And guess what – you can branch out a little from the traditional tomato and garlic version!
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!
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?
Sweet potato, chorizo and feta bruschetta
Ingredients
- 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
Instructions
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Pre-heat the oven to 180C / 355F.
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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
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Roast for 20 to 30 minutes or until soft and starting to caramelize.
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Five minutes before the sweet potatoes are done, dry fry the chorizo cubes.
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Toast slices of bread, then drizzle with a little olive oil and grind over a little salt.
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Pile on the sweet potato, and squish into the bread. Scatter the chorizo and feta over the top.
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Drizzle with balsamic glaze (if using). Enjoy!
Recipe 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
Why not save this to your Appetizers Pinterest board for later? 🙂
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Annie says
Wow! That sounds like an amazing flavor combo! I can’t wait to try this!
Helen says
Hello Annie! So happy you like it! 🙂
Shashi at RunninSrilankan says
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!
Helen says
Thank you, dear Shashi! I’m so glad you approve of my little sneaky snack!
[email protected] says
Now this is a flavorful bruschetta and I love to try different versions. Love the chorizo.
Helen says
Thanks Janette! 🙂
Lorraine @ Not Quite Nigella says
Great idea Helen and yes after some of those enormous breakfasts you really don’t necessarily want a meal a few hours afterwards! 😀
Helen says
Thanks Lorraine! 🙂
marcie says
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!
Helen says
Thanks so much Marcie! I’m glad it’s not just me being greedy after a big brunch… haha!
Bam's Kitchen says
Loving the sweet, salty and spicy combo. Your photos are drool worthy. Pinning to one of my favorite appetizer boards.
Helen says
Thank you so much, Bam – especially for the pin!
Denise | Sweet Peas & Saffron says
These flavors sound amazing together! Such a creative bruschetta!
Helen says
Thanks so much, Denise!
mira says
Love this posh snack! Looks delicious! Pinning to try it!
Helen says
Thanks Mira! 🙂
Eva says
Je crois que c’est la tartine parfait pour un excellent petit déjeuner de weekend!
Helen says
Merci, Eva! 🙂
Kathleen | Hapa Nom Nom says
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 🙂
Helen says
Weekend brunch is wonderful… love it! But you sure do get peckish later on!
Marissa says
This is such a wonderful combination of flavors, Helen! And how fun is it to say!? 😉
Helen says
It’s a bit of a mouthful to say, actually, now that I think about it!! 😉