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Sweet Potato Crostini

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.
Course Appetizer
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 32 crostini
Calories 44 kcal
Author Katie Morford

Ingredients

For the Crostini

  • 1 pound long slender sweet potatoes (1 large or 2 smaller ones)
  • 1 ½ teaspoons extra-virgin olive oil
  • ¼ heaping teaspoon kosher salt
  • Freshly ground black pepper

For the Blue Cheese/Honey/Pomegranate Topping

  • 3 ounces Real California blue cheese
  • ⅓ cup pomegranate seeds
  • Honey for drizzling
  • Several sprigs fresh thyme

For the Mozzarella/Pesto/Walnut Topping

  • 4 ounces Real California fresh Mozzarella cheese
  • 3 tablespoons basil pesto
  • 16 walnut pieces

Instructions

  1. Preheat oven to 425 degrees F. Cover a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Makes about 32 crostini