We love this fancy yet simple fall flavored appetizer here at Sweet Laurel. Made with our signature Turmeric Bread, the yam puree and coconut cream add the perfect touch to this lovely toast. The flavor is heightened with the Indian spices. I personally love to add some extra cinnamon. You can have fun with your spices and herbs, and add whatever flavor you may be feeling,,, garlic, rosemary, the list goes on! Enjoy.
Coconut Curry Yam Crostini
For 20 crostini
1 loaf turmeric bread, cut into 20 slices (For recipe go to last weeks post!)
2 lbs yams
1/2 cup coconut milk, plus more to drizzle
1 teaspoon curry powder
1/2 teaspoon Himalayan pink salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
1/4 cup fresh cilantro leaves
Preheat oven to 350°F.
Place slices of turmeric bread onto baking sheets and toast for 15 minutes, flipping once. Remove and cool completely.
Boil, roast, or microwave the yams until completely soft. Peel the skin, and place the yams, coconut milk, curry powder, salt, pepper, and cayenne in a food processor and puree. Adjust seasoning to your taste.
Scoop a few tablespoons onto each piece of toast. Drizzle with coconut milk and garnish with cilantro.