Sweet Potato Bruschetta Bites With Blue Cheese, Roasted Grapes And Rosemary Roasted Recipe
2 tbsp Balsamic Vinegar
125 g Blue Cheese
2 tbsp Maple Syrup
4 tbsp Mayonnaise
5 tbsp Olive Oil
1 sprig SuperValu Fresh Rosemary leaves removed and finely chopped
100 g SuperValu Goodness Walnuts roughly chopped
500 g SuperValu Red Grapes Seedless
3 - Sweet Potatoes long, thin in size, approx 5cm in diamter, cut into circles
YIELD 10 people
Preheat the oven to 220°C/gas mark 7. Line three large baking trays with parchment paper and setaside.
Slice the sweet potatoes to give you 50 x 1cm-thick slices. Spread out evenly on one of the linedtrays and brush with oil on both sides using 2 tablespoons of the olive oil. Roast in the oven for 40 to45 minutes, until cooked through and golden. Turn them over halfway through for even cooking andmove the ones from the outside of the tray to the inside, as they will cook faster. Allow to cool.
Meanwhile, put the grapes on a second lined baking tray along with the remaining 3 tablespoons ofoil and the balsamic vinegar. Pop into the oven to cook for 30 minutes, until softened.
Toss the walnuts in the maple syrup and rosemary on the remaining lined tray. Roast in the oven for8 to 10 minutes, until golden. Remove from the oven and allow to cool and harden, then roughly chop the nuts.
Roughly break up the blue cheese and put in a mini blender with the mayonnaise. Blend until smooth.
To serve, put the cooked and cooled sweet potatoes on a large serving platter. Top each one with asmear of the blue cheese, some roasted grapes and a sprinkle of the chopped walnuts.
Tip: You can make the walnuts, blue cheese spread and roast grapes in advance, but make the sweetpotatoes on the day to keep them crisp and so that they don’t discolour. The walnuts are also greatas a snack and the roast grapes would be good served on top of granola or porridge.