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Sweet Potato & Feta Crostini Recipe
Amy

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.
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Servings: 0
Cuisine: Mediterranean
Ingredients Method

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

Method
 

  1. 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.
  2. 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).
  3. When they're done, take the ½ garlic clove and rub the open side of the garlic on the toast.
  4. Assemble the toasts with sweet potatoes, feta, cranberries, and chopped sage.
  5. Top them with a generous drizzle of honey and some more olive oil if you wish.
  6. If you like, add a few micro sprouts and little pinch of red pepper flakes, and serve.
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