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.