MSPrebiotic® Sweet Potato Feta Harvest Bruschetta
This bruschetta is a nice warm appetizer made with a great combination of fall flavors!
Ingredients
- 3 cup Sweet Potato, Peeled and Diced
- 1 Tbsp Olive Oil
- ½ tsp Sea Salt
- 1 tsp Pepper
- 1 Tbsp Olive Oil
- 1 Tbsp Apple Cider
- 1 tsp Chia Seed
- 4 tsp MSPrebiotic®
- 12 Baguette, Sliced and toasted
- 1 tsp Green Onions, Chopped
- 2 Tbsp Feta Cheese
- 2 Tbsp Pumpkin Seed
Takes serves 4 servings (3 Bruschetta’s - 80g per serving).
Instructions
- Preheat oven to 350F. Toss the sweet potato with 1 tbsp. olive oil, salt and pepper.
- Place sweet potatoes on a parchment lined baking sheet and cook for 20-30 minutes or until sweet potatoes are starting to brown and cooked through.
- Remove the sweet potatoes from the oven and allow to cool to room temperature.
- In a mixing bowl whisk together 1 tbsp. olive oil, apple cider vinegar, and MSPrebiotic.
- Add the sweet potato, pumpkin seeds, green onions, and crumbled feta cheese to the bowl. Toss well to combine.
- Serve the sweet potato bruschetta on slices of toasted baguette or try mixing it with greens and wrap in a whole wheat tortilla for a tasty snack on the go.
Red River College
Author