It’s tomato season here in BC and my parent’s garden is overflowing with the sweetest tasting cherry tomatoes! I was tasked with bringing an appetizer to a friend’s birthday last night, and at first the usual guacamole, salsa or hummus came to mind, but I decided to do something a bit different, and made a batch of my sweet potato bruschetta.
I placed it in the centre of the table and went back inside. By the time I came back, it was completely polished off, so I think that’s a good sign 🙂
This bruschetta is paleo, gluten free and dairy free (and if you’re a gluten free gal like me, I’m sure you thought you might never eat bruschetta again).
One quick note: This recipe doesn’t make them super crispy – they might be more like ‘soft tacos’, but if you wanted them crispy, make sure they are super thin and you may need to broil them at the end. Don’t worry if they are crispy or not – they are popular either way!