Pairs well with Sweet Potato Crostini with Smoked Swordfish and Cream Cheese

Show only recipes from Italy

Sweet Potato Crostini with Smoked Swordfish and Cream Cheese

6.0K views • 26d ago
277
6
4.6% engagement

A tasty appetizer featuring sweet potato discs toasted and topped with creamy Philadelphia cheese, smoked swordfish, lime zest, and fresh mint.

00:30:00 total

Serves 4

easy

Sides / Appetizer

Italy flag

🍯

🧂

🍋

🍫

🌶️

🍄

Ingredients

  1. sweet potatoes - 300 g (or classic potatoes as alternative)
  2. smoked swordfish slices - 80 g (thinly sliced)
  3. Philadelphia cream cheese - 250 g (softened for shaping)
  4. lime zest - 1 (zest of one lime)
  5. black pepper - to taste (freshly ground)
  6. extra virgin olive oil - to taste (for seasoning and brushing)
  7. fresh rosemary - a little (chopped finely)
  8. salt - a pinch (coarse salt preferred)
  9. fresh mint (mentuccia romana) - to taste (for garnish)

Instructions

  1. Boil the Sweet Potatoes: Immerse the sweet potatoes in boiling water and cook for about 25 minutes until tender. Remove and let cool.
  2. Slice the Potatoes: Cut the cooled sweet potatoes into approximately 2 cm thick discs, slicing obliquely to increase surface area.
  3. Prepare Seasoning Oil: In a bowl, mix extra virgin olive oil, chopped rosemary, a pinch of coarse salt, and freshly ground black pepper.
  4. Season and Cook Potato Discs: Brush one side of each potato disc with the seasoned oil. Place the oiled side down on a hot pan and cook for about 2 minutes on medium-high heat until browned. Brush the other side with oil and cook briefly.
  5. Form Cream Cheese Quenelles: Lightly work the Philadelphia cream cheese and shape into quenelles (small oval shapes).
  6. Assemble Crostini: Place a cream cheese quenelle on each potato disc. Top with a slice of smoked swordfish arranged like a rose. Sprinkle with lime zest and garnish with fresh mint leaves.
  7. Serve: Arrange on a serving plate and enjoy immediately.

Similar Recipes