Purple Sweet Potato Bread Crostini with Pea Pesto
A stunning purple sweet potato bread turned into elegant crostini with bright pea pesto, bacon or parmesan crisps, and edible flowers.
Servings 6 people
Equipment
- Saucepan to cook the potatoes
- Food processor or blender
- Baking sheet pan
- Serrated knife
Ingredients
- Sweet Potato Bread
- 2 tsp Yeast
- 2 tsp Sugar
- 1 Purple Sweet Potato medium
- 1 1/2 cups Water
- 4 cups AP Flour or as needed
- 1 tbsp Salt
- 1 tsp Olive oil
- Egg Wash
- 1 Egg
- 1 tsp Water
- Crostini Topping
- 3/4 cup Pea Pesto homemade
- 5 Bacon strips, cooked or parmesan crisps
- Edible Flowers (optional) as needed
Instructions
- Sweet Potato Bread
- Peel and chop the purple sweet potato into small chunks. Place in a saucepan with water, bring to a boil, then reduce heat and simmer until soft. Cool and puree until smooth.
- Measure 1 1/2 cups of the potato liquid/puree mixture. Sprinkle yeast and sugar over the top and let sit for 5 minutes until foamy.
- Add salt and a small amount of flour. Stir, then gradually add more flour until a soft dough forms. Knead by hand until the dough becomes smooth and no longer sticky.
- Place dough in an oiled bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- Punch down the dough, then shape into a loaf. Place on a baking sheet.Brush with egg wash and let rise again for 20 minutes while the oven preheats to 400°F.Bake for 18-20 minutes until the top is golden and the loaf sounds hollow when tapped.
- Assemble the Crostini
- Slice the bread into ½-inch slices. Top each slice with: 1 tablespoon pea pesto, a piece of crispy bacon or parmesan, an edible flowerArrange on a serving platter and serve immediately.