Sweet Potato Crostinis

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:

1. Preheat Oven:
   • Preheat the oven to 250°F. Line a baking sheet with aluminum foil.
2. 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.
3. 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.
4. 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!