sweet potato crostini finger food
sweet potato crostini
Servings: 6 people
  • 2 small sweet potatoes
  • 2 ripe Avocados
  • 4 spears asparagus
  • 4-5 long broccoli
  • 200 gram sour cream
  • 1 lime
  • 1 small bunch dill
  • salt
  • pepper
  • chili flakes
  • 200 gram smoked salmon
  • 6 quail eggs
  • olive oil
  1. For the sweet potato crostini wash the sweet potato and cut into 1 cm slices. Preheat the oven to 180°C. Coat the slices with olive oil and arrange them on a baking tray. Season to taste with salt. Put them in the oven and let them roast for 30 minutes. Turn them over after 15 minutes. 

  2. In the meantime prepare all your topping. Wash and prepare your asparagus and broccoli. Bring some water to a boil in a saucepan and cook the asparagus and broccoli for 3 minutes. Drain under cold water and set aside. 

  3. For the avocado cream mix avocado with juice of half a lime, pepper, salt and chili flakes in a high speed blender. For the sour cream sauce mix sour cream with juice of half a lime, salt and pepper. 

  4. Bring water in a small saucepan to a boil. Add a tablespoon of salt and add your quail eggs as soon as it is boiling. Let them boil for 2,5 minutes for a soft quail egg. 

  5. Now start assembling your sweet potato crostini. Also, add all your favourite extra ingredients!