Sweet Potato & Feta Crostini
These Sweet Potato & Feta Crostini are a delightful blend of creamy, tangy, and crispy textures that will elevate any gathering. In just under 30 minutes, you’ll have a dish that’s as beautiful as it is delicious, with golden toasts providing the ideal crunchy base.
Ingredients
- ½ cup cubed sweet potatoes cut them pretty small for these toasts, about 1cm
- whole grain bread slices I like the purple wheat that's been at my Whole Foods lately
- olive oil
- salt & pepper
- ½ clove garlic
- ½ cup crumbled feta
- ¼ cup dried cranberries
- 2-3 sage leaves finely diced
- honey
- micro sprouts for garnish optional
- red pepper flakes optional
Instructions
- Roast the sweet potatoes: drizzle the cubes with olive oil, salt and pepper, cook in 400 degree oven for 15-20 minutes or until golden brown. Watch it a little closely, if you chop these small, they'll cook faster than you might think.
- Drizzle the bread slices with a bit of oil and toast them in the oven with the potatoes (about 5-10 minutes depending on your bread).
- When they're done, take the ½ garlic clove and rub the open side of the garlic on the toast.
- Assemble the toasts with sweet potatoes, feta, cranberries, and chopped sage.
- Top them with a generous drizzle of honey and some more olive oil if you wish.
- If you like, add a few micro sprouts and little pinch of red pepper flakes, and serve.
Tried this recipe?Let us know how it was!