Warm, comforting, and full of seasonal flavors, this bruschetta brings together locally milled Durant Extra Virgin Olive Oil, creamy ricotta cheese, roasted sweet potatoes, and crunchy candied pecans topped with aromatic rosemary. Perfect for brunch or festive gatherings.
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Serving Size
12
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Total Time
45 minutes
Ingredients
Sweet Potatoes
1 sweet potato , washed, peeled, and cut into ½ in cubes
1 tablespoon brown sugar
1 tablespoon Durant Extra Virgin Olive Oil
1 teaspoon salt
Candied Pecans
1 cup pecans
1 sprig of rosemary , washed, leaves stripped and minced
1/4 teaspoon salt
1 tablespoon brown sugar
1 tablespoon unsalted butter
Baguette
1 baguette cut ½ inch thick on a diagonal
3 tablespoon Durant Extra Virgin Olive Oil
1 cup ricotta
Salt & pepper to taste
Optional Ingredients
Pomegranate seeds
Directions
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Preheat the oven to 400°F. In a large bowl, combine cubed sweet potato, brown sugar, olive oil, and salt. Spread evenly on a lined baking sheet and roast for about 25 minutes.
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Melt butter in a medium pan over medium heat. Stir in the brown sugar and salt until incorporated. Add the pecans and minced rosemary and toss to coat. Transfer to a baking sheet and arrange in a single layer. Bake, stirring occasionally, until toasted, about 5 to 8 minutes. Allow pecans to cool, then roughly chop.
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Line a large, rimmed baking sheet with parchment paper. Place sliced baguette in a single layer, lightly brushing both sides of bread with olive oil before adding to the baking sheet. Bake in preheated oven at 400°F on the middle rack for about 6 to 8 minutes, or until golden.
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Season ricotta with salt and pepper to taste and spread it in thin layer on each bread slice. Top with roasted sweet potatoes and candied pecans. Garnish with pomegranate seeds (if using). Serve on a platter. Enjoy!