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.
Course
Appetizer
Prep Time20minutes
Cook Time35minutes
Total Time55minutes
Servings32crostini
Calories44kcal
AuthorKatie Morford
Ingredients
For the Crostini
1poundlongslender sweet potatoes (1 large or 2 smaller ones)
1 ½teaspoonsextra-virgin olive oil
¼heaping teaspoon kosher salt
Freshly ground black pepper
For the Blue Cheese/Honey/Pomegranate Topping
3ouncesReal California blue cheese
⅓cuppomegranate seeds
Honey for drizzling
Several sprigs fresh thyme
For the Mozzarella/Pesto/Walnut Topping
4ouncesReal California fresh Mozzarella cheese
3tablespoonsbasil pesto
16walnut pieces
Instructions
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.