Paleo Sweet Potato Bruschetta Nibblers
Ingredients:
2 large sweet potato, peeled and sliced into 1/4″ rounds
2 tbs olive oil
2 teaspoons of balsamic
1-2 cloves of garlic
1/2 teaspoon of rosemary
1/2 cup of diced artichokes
2 tbs of diced black olives
1 tsp oregano
salt and pepper to taste
1 small jar prepared Bruschetta topping (I get mine from Trader Joes in the fridge section with the salsas and hummus).
* optional: Raw Cheese or Fresh Parmesaen (I get mine from Trader Joes)
Directions:
Heat oven to 400F
Peel and slice the sweet potatos and toss in olive oil, balsamic dressing, garlic and seasonings. I usually just throw it all in a zip lock bag and massage it all together so that the sweet potato slices are all evenly coated with oil and seasonings. Spread the slices in a single layer on a baking sheet and top with the artichokes and olives. Place it into the oven until they are cooked through and slightly browned usually 15-20 minutes.
Remove the pan from the oven and place a 1-2 teaspoons of bruschetta topping on each slice and a pinch of cheese on each one and return to the oven for 5 more minutes, or until cheese is bubbly.
Remove them from the oven and allow 5-10 minutes for cooling.
Serve.
Enjoy!
Fit Chic