Sundried Tomato Tuna & Ricotta Sweet Potato Toast

Prep time

5 minutes

Total time

25 minutes

Servings

Ingredients

1 large sweet potato
1 ½ tbsp oil, divided
½ cup ricotta
1 pouch (3.17 oz), Ocean’s Sundried Tomato Tuna Tapenade
¼ cup kalamata olive, roughly chopped
¼ cup sundried tomato, roughly chopped
1 clove of garlic, grated
1 cup cherry tomatoes, halved
¼ cup fresh basil, thinly sliced
Cracked black pepper

Directions

Preheat the oven to 450°F. Line a baking sheet with parchment paper.
Slice the sweet potato lengthwise in ¼ inch thick slices. Depending on the size of your sweet potato, this should yield 3-4 slices. Brush both sides of each slice with ½ tbsp of your oil. Roast for 15-20 minutes, flipping halfway through. Sweet potatoes should be easily pierced with a fork.
Remove from the oven and let cool for 5 minutes. Top each slice with ricotta, tuna, cherry tomatoes, basil and fresh cracked pepper.

Share this recipe

Product used

Loading...

Try our other recipes

Loading...