Pairs well with Sweet Potato Crostini with Smoked Swordfish and Cream Cheese
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Sweet Potato Crostini with Smoked Swordfish and Cream Cheese
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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
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Ingredients
- sweet potatoes - 300 g (or classic potatoes as alternative)
- smoked swordfish slices - 80 g (thinly sliced)
- Philadelphia cream cheese - 250 g (softened for shaping)
- lime zest - 1 (zest of one lime)
- black pepper - to taste (freshly ground)
- extra virgin olive oil - to taste (for seasoning and brushing)
- fresh rosemary - a little (chopped finely)
- salt - a pinch (coarse salt preferred)
- fresh mint (mentuccia romana) - to taste (for garnish)
Instructions
- Boil the Sweet Potatoes: Immerse the sweet potatoes in boiling water and cook for about 25 minutes until tender. Remove and let cool.
- Slice the Potatoes: Cut the cooled sweet potatoes into approximately 2 cm thick discs, slicing obliquely to increase surface area.
- Prepare Seasoning Oil: In a bowl, mix extra virgin olive oil, chopped rosemary, a pinch of coarse salt, and freshly ground black pepper.
- 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.
- Form Cream Cheese Quenelles: Lightly work the Philadelphia cream cheese and shape into quenelles (small oval shapes).
- 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.
- Serve: Arrange on a serving plate and enjoy immediately.
