Leakers Bakery Sweet Potato & Harissa Bruschetta

Here's a delicious recipe - especially for the approaching Autumn!

For 4 servings:

1 large sweet potato, peeled and cut into generous slices

240g drained cannelini beans

4 slices Leakers sourdough bread

50g baby spinach leaves

50g Gruyere cheese sliced

2 cloves garlic

Half a lemon

3 tablespoons Harissa paste

2 tablespoon Olive Oil

Roast sweet potato in butter at 180c for 20 minutes. While roasting whizz approximately 240g soft cannellini beans with two cloves of garlic and lemon juice to make a paste.  Spread paste over the top of sourdough slices, leaving the crusts and edges exposed.  Top with raw baby spinach leaves then lay potato over the spinach. Finish with sliced Gruyere. Finally, mix the Harissa with the olive oil and drizzle this mixture all around the edge of the bread crusts plus a little on top of the cheese.  Place assembled bruschetta into the oven for approx 10-15 minutes until the cheese has completely melted.

Leakers Bakery