Light Herby Pesto and Tomato Sweet Potato Crostinis

Light, fresh, PERFECT melding of flavors— an excellent sando-toasty bite for a spring day going into summer and having a picnic or an eat-and-share if you like.

Ingredients:

  • 1 large sweet potato of your choice, about 2 cups’ worth (I chose garnet here)
  • Small red tomatoes of your choice, about 1/2 cup’s worth (I used campari here)
  • 1/2 cup green onions/scallions
  • 1/2 cup fresh dill sprigs
  • 1/2 cup fresh cilantro
  • 1/2 cup jarred artichoke hearts
  • 1/2 cup Basil Pine Nut and Red Onion Pesto
  • Optional: fresh lime juice, salt, pepper to taste

Prep time: 40 minutes
Yields: 2-4 servings

Preparation:

  1. Preheat oven to 400 degrees F.
  2. While oven is heating, cut the sweet potato in half down its shorter side, and then cut each half into thin slices, about 3-5 mm thick. Place the slices on parchment paper and pierce multiple holes into each slice with a fork for an even distribution of heat.
  3. Bake the sweet potato slices for 30 minutes until softened. Meanwhile, slice the tomatoes into thin slices and chop the green onions, artichoke hearts, cilantro, and dill. (Note: it’s fine if these remain in larger, coarser chopped pieces versus fine– adjust to your aesthetic preference and time allotment.)
  4. Once the sweet potatoes are soft, spread about 1/2 a tablespoon of pesto on top of each slice, then top with tomato slices, green onions, artichoke hearts, cilantro, and dill sprigs. Optionally add lime juice, salt and/or pepper to your taste, then eat and enjoy!!!!!!

Yasmine’s notes:

Rarely am I so acutely hit by how well distinct flavors go together with each other: such as fresh, zesty dill with refreshing red tomatoes, green onions, cilantro, salted-acidic artichokes, and mild basil-pine creaminess– all atop sweet potatoes. It’s like listening to a harmony that just FITS— everyone is agreeing as a symphony on the stage to creating this one singular dulcet sound together… versus say, conducting a counterpoint or offering backup to soloists. While I don’t suggest this recipe for a particularly HOT summer day when you don’t want to use your oven, (unless you have an air-fryer for less heat), I absolutely recommend this as a transition meal to get your body ready for hotter days— the saltiness and watery-FRESHNESS in otherwise every component to this meal just sings, sings, SINGS…. light and HAAAAAAAPPPYYYYY!!!!!!!


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