Ingredients

The following ingredients have 2 Servings
  • 4 small sweet potatoes
  • 2 cups diced tomato
  • 2 cloves garlic, smashed and minced
  • 1 jalapeno ((seeded and diced))
  • 1/4-1/2 cup cucumber ((peeled + diced))
  • 1/4 cup finely diced/minced white or red onion
  • 2 TBSP extra virgin olive oil
  • 2 TBSP white balsamic vinegar or red wine vinegar
  • 5 large basil leaves, chopped/chiffonade
  • 1 tsp fresh chopped parsley
  • 1/4 tsp salt ((plus any extra to taste))
  • 1/8 tsp garlic powder
  • 2-3 TBSP crumbled feta cheese ((as much or as little as you'd like))
  • balsamic glaze ((for an optional drizzle))

Instruction

  • Bake or microwave your sweet potato[-es] and get started on the bruschetta!
  • This goes especially quickly if you've make a big batch of bruschetta topping to use in recipes all week long! I almost always have a batch chilling in my fridge just waiting to make my life easy =)
  • While your potato is cooking, whip up the bruschetta topping!
  • Chop/dice/mince the veggies and whisk together oil, vinegar, and your choice of herbs/seasoning.
  • Then simply toss it together and set aside.
  • Once the potato is ready, slice lengthwise and fluff the inside with a fork.
  • Stuff with your bruschetta topping and top with an optional sprinkle of feta cheese and a hearty drizzle of balsamic or balsamic glaze.
  • Commence faceplant.