Sweet Potato Mushroom Bruschetta with Asian Flavors is a fresh new take on the classic bruschetta which will soon be the talk of the town. Make it before someone else steals your thunder!
This Sweet Potato Mushroom Bruschetta with Asian Flavors is made with a French baguette, sliced and crisped until golden brown, with a generous spread of herbed goat cheese studded with a pan-roasted seasonal fall bounty bursting with Asian flavors. This bruschetta appetizer is finished off with a sprinkle of cranberry pearls for that extra special festive touch that makes it the perfect appetizer for Thanksgiving or Christmas parties.
The best part of all is that this flavorful and festive appetizer is pretty quick and easy to put together.
Fall is a much awaited season for us. It marks the beginning of so many social gatherings. Be it Thanksgiving, Christmas, or any other holiday you may celebrate, the entire season is so fun and festive.
This is the time when I rigorously start testing recipes in my kitchen. I try experimenting with new flavors and combinations with seasonal fall produce to wow my guests. A lot goes into planning the menu for Thanksgiving and other winter holidays. Since food is the star of any party, one has to choose recipes that aren’t time consuming, and at the same time, are crowd pleasing. I always prefer something that can be prepared ahead of time for such occasions and the recipe that I am sharing with you today has all the attributes of a perfect start to a great Thanksgiving.
Fall colors in your Thanksgiving platter with striking flavors and textures sums up this beautiful recipe. It’s crunchy, creamy, tangy, sweet, and spicy – the total package that I look for in a star recipe.
Sweet Potato Mushroom Bruschetta with Asian Flavors
So let’s get started.
I have skipped roasting the vegetable medley in the oven and simply pan roasted it.
I have added chopped cilantro and spices to the goat cheese to make it more flavorful, but that’s completely optional.
As these bruschetta appetizers are all about Asian flavors, I have used chili and soy sauces to flavor the veggies, and instead of basil or thyme, they are topped with cilantro for garnish.
This recipe even saves time on preparing the baguettes. Instead of rubbing each slice with garlic, I have simply brushed it with olive oil as garlic is already included in the topping.
- 1 tablespoon sesame oil or cooking oil
- 1 teaspoon sesame seeds
- 1 teaspoon grated garlic
- 1/2 teaspoon grated ginger
- 2 cups cubed sweet potato
- ½ teaspoon chili sauce
- 1 teaspoon rice vinegar
- Pinch of pepper
- Salt to taste
- 1 tablespoon cooking oil
- 2 cups cleaned and sliced mushrooms
- 1 tablespoon soy sauce
- Pinch of pepper
- Salt to taste
- 8 oz goat cheese log
- Fistful of finely chopped cilantro
- 1/8 teaspoon garlic powder or 1 clove freshly grated garlic
- 1/8 teaspoon pepper
- 1 long French baguette, sliced diagonally
- 1/4 cup olive oil
- Dried Cranberries
- Chopped fresh cilantro
- Warm up oil in a cast iron or non- stick skillet on medium low heat.
- Once warm, add in the black sesame seeds, ginger, and garlic.
- Sauté it for 10 seconds.
- Now add in the sweet potatoes and salt.
- Sauté the sweet potatoes by stirring, flipping every minute.
- Add in the rice vinegar.
- Cook for 8-12 minutes or until tender.
- Add in the chili sauce and pepper and give it a stir.
- Place the mixture into a bowl.
- In the same pan, heat oil for sautéing mushrooms on medium high heat.
- Once hot, add in the chopped mushrooms and sauté for 6 minutes.
- The mushrooms will release some water initially, but it will dry up eventually.
- After 6 minutes, add in the soy sauce, salt, and pepper and cook it for 2 more minutes or until golden brown and tender.
- Switch off the flame and place the mushroom mixture in the bowl with the sweet potatoes.
- Give it a quick mix.
- You can use it right away or cool it completely before refrigeration.
- Simply mix in garlic, pepper, and cilantro with goat cheese until combined well.
- Switch on oven to HI broil.
- Line slices up on a baking sheet with foil.
- Brush both sides of the bread with olive oil and place them on the tray.
- Place the lined tray on the rack closest to the broiler.
- Broil for about 4 – 5 minutes or until the sides look crisp and golden brown, flipping the slices mid way.
- Keep a close eye on the bread while broiling.
- Smear some goat cheese over the baguette slices.
- Scoop on the prepared topping.
- Garnish it with cranberries and chopped fresh cilantro.
- Serve warm or cold.
Home Chef Tips: Sesame oil is preferred, but feel free to use any cooking oil. Seasoning goat cheese is optional. Veggies can be prepared up to 3 days ahead of time and refrigerated. Serve the toppings to your preference - warm or cold. Instead of pan roasting, you can roast the sweet potatoes in the oven at 425ºF for 25-30 minutes or until tender flipping mid-way. Roast mushrooms in the oven at 400ºF for 15-20 minutes until golden brown. You may grill or crisp the baguette slices in a skillet too. Adjust seasoning to your taste.
We hope you love this recipe for Sweet Potato Mushroom Bruschetta from SoFabFood Contributor, Khushboo from Carve Your Craving, as much as we do. If you enjoyed this recipe and you’re trying to get ready for any upcoming holiday parties you may be hosting or attending, be sure to stop by our Appetizer section for more amazing recipes. For daily recipe inspiration, like us on Facebook, follow us on Pinterest, and stop by our Google+ Community to see all of the incredible recipes our community members are sharing. Enjoy!