Surprise and delight your holiday guests this season with a healthy yet delicious festive appetizer! These sweet potato crostini’s are the perfect holiday nibble and pair with a variety of wines, including sparkling wine, Sauvignon Blanc, Rosé of Pinot Noir or Chardonnay.
Sweet Potato Crostini with Pomegranate & Goat Cheese
2 sweet potatoes, medium, sliced into even rounds
1 1/2 teaspoons extra virgin olive oil
1/8 teaspoon sea salt
1/2 cup goat cheese, crumbled
1/2 cup walnuts, toasted and chopped
1/4 cup pomegranate seeds
1 1/2 teaspoons thyme, fresh, removed from the stem
1 tablespoon raw honey
1. Preheat the oven to 375ºF and line a baking sheet with parchment paper.
2. Add the sweet potato slices to a bowl and drizzle the extra virgin olive oil and sea salt over top. Mix well.
3. Place them in a single layer on the sheet and bake for 15 minutes. Flip and roast for 5 to 10 minutes more. For crispier sweet potatoes, turn broiler on for a couple of minutes at the end of the cook but watch closely!
4. Remove the sweet potato slices from the oven and top with goat cheese, walnuts, pomegranate, thyme and drizzle with honey. Serve immediately. Enjoy!
Serving Size: There are approximately two sweet potato crostini per serving.
Dairy-Free: Use a cashew cheese instead of goat cheese.
Nut-Free: Use toasted pumpkin seeds instead of walnuts.
No Pomegranate Seeds: Use dried cranberries instead.
No Thyme: Use rosemary, or another herb of your choice instead.
Prep Ahead: Bake the sweet potatoes ahead of time and then reheat before topping and serving them.