Sweet Potato Toast with Whipped Ricotta and Kumquats
Looking for a delicious quick appetizer? Try this amazing Sweet Potato Toast with Whipped Ricotta and Kumquats recipe!
Servings: 6
Prep Time: 25 minutesminutes
Cook Time: 1 hourhour20 minutesminutes
Total Time: 1 hourhour45 minutesminutes
Ingredients
1lbpurple sweet potatoes
½cupBertolli Organic Extra Virgin Olive Oil, plus more for drizzling
2pintskumquats
8ozricotta
½rotisserie chicken, or 2 cooked chicken breasts
¼cupfresh basil, cut into a chiffonade
salt and pepper to taste
Instructions
Preheat oven to 250°F. Rinse kumquats and slice on half. Remove the pips if desired. Toss with 2 tablespoons olive oil and place on a baking sheet lined with parchment paper. Roast for 1 hour, or until the kumquats are tender and lightly caramelized.
Slice the sweet potatoes lengthwise into ¼ inch slices. Brush lightly with olive oil. Toast on low until tender, about 2–3 toasting cycles. Brush with additional olive oil after toasting.
Place the ricotta in the bowl of a stand mixer. Whip on medium high until light and airy, about 3–4 minutes. Mix in 3 tablespoons of olive oil, and salt and pepper to taste.
Shred the rotisserie chicken or the cooked chicken breasts.
To assemble, lay the sweet potato slices on a clean workspace. Top with the whipped ricotta, a few slices of chicken, several kumquats, and a sprinkle of basil. Season with salt and pepper and drizzle with olive oil to finish.