Cheese & Sweet Potato Crostini, Two Ways
A healthful, easy way to do appetizers that pairs crispy sweet potato rounds with creamy Real California cheeses. The recipe makes roughly 32 appetizers, but can easily be doubled. You can bake the crostini ahead of time and then warm them in a 400 degree F oven for a few minutes before adding the toppings.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 32 crostini
Calories 44 kcal
For the Crostini
slender sweet potatoes (1 large or 2 smaller ones)
extra-virgin olive oil
heaping teaspoon kosher salt
Freshly ground black pepper
For the Blue Cheese/Honey/Pomegranate Topping
Real California blue cheese
Honey for drizzling
Several sprigs fresh thyme
For the Mozzarella/Pesto/Walnut Topping
Real California fresh Mozzarella cheese
Preheat oven to 425 degrees F. Cover a large baking sheet with parchment paper.
Cut sweet potato into thin rounds (about ¼-inch). You will have roughly 32 rounds for a long, slender 1-pound sweet potato. Pile onto baking sheet, toss with olive oil, and spread them out. Sprinkle with salt and add a lightly dusting of black pepper. Bake for 20 minutes, turn over, and continue to bake until the sweet potatoes begin to brown lightly, another 15 minutes or so.
Use half the sweet potatoes for the blue cheese crostini and assemble by topping with a piece of blue cheese, a little spoonful of pomegranate seeds, a drizzle of honey, and a tiny sprig of thyme.
Use the remaining sweet potatoes for the Mozzarella crostini and assemble by cutting the cheese into thin slices. Top each crostini with a piece of cheese, followed by a dab of pesto and a walnut piece.
Makes about 32 crostini