Elevate your appetizer game with Sweet Potato Crostinis. Thinly sliced sweet potatoes are baked until golden and crispy, then topped with creamy gorgonzola cheese, crunchy walnuts, and aromatic rosemary. A drizzle of Greek honey adds a touch of sweetness, and a sprinkle of dried cranberries can provide a delightful tart contrast. These crostinis are a perfect blend of savory and sweet, making them an irresistible addition to any gathering.
Ingredients:
- 2 sweet potatoes, cut into thin rounds (approx. 1/8 inch to 1/4 inch wide)
- 2 tablespoons Greek Sage Fused Olive Oil
- Kosher salt and freshly ground pepper
- 1/4 lb gorgonzola cheese, crumbled
- 1/2 cup walnut halves or pecans
- 1 tablespoon fresh rosemary leaves
- 1/4 cup Greek Liokareas Honey
- Optional: dried cranberries for topping
Instructions:
- Preheat Oven:
- Preheat the oven to 250°F. Line a baking sheet with aluminum foil.
- Prepare Sweet Potatoes:
- In a large bowl, toss the sweet potato rounds with Greek Sage Fused Olive Oil until fully coated.
- Place the sweet potato slices on the prepared baking sheet, and season with kosher salt and freshly ground pepper.
- Bake Sweet Potatoes:
- Bake the sweet potato slices for 1 hour on each side, or until golden and crispy. Once baked, set aside and let cool.
- Assemble the Crostinis:
- Layer each sweet potato slice with crumbled gorgonzola cheese, walnut halves or pecans, and fresh rosemary leaves.
- Drizzle with Greek Liokareas Honey.
- Optional: Top with dried cranberries.
Enjoy your Sweet Potato Crostinis!