Marshmallow and Sweet Potato Crostini topcook.tomathouse.com
Preparation:Place 3 marshmallows in a microwave-safe bowl and microwave until completely melted, about 30 seconds. Stir in 1/2 cup ricotta and season with salt to taste. Refrigerate for 1 hour. Meanwhile, toss 2 sweet potatoes (peeled and cut into 1/2-inch cubes) with 1 tablespoon olive oil, 2 tablespoons chopped rosemary, and 1 tablespoon salt on a baking sheet. Bake at 425°F (220°C) until tender, about 30 minutes. Slice 1 baguette thinly and toast in the oven. Top with the ricotta mixture, strips of prosciutto or bacon, and sweet potato slices. Season with pepper to taste. Ingredients:
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