I love a good appetizer but typically they come with a cracker or a chip…not this this Sweet Potato Crostini.
A crisp sweet potato is the perfect base for all kinds of toppings like Salmon & Cream Cheese, or Yogurt, nuts & cranberries. Feel free to create some other flavor combinations based on your taste buds, or simply use the crostini as in lieu of crackers when served with brie cheese.
Keeping your on the lighter side leaves more room for the main course!
Makes 30 crostini
2 Small sweet potatoes
Salt and fresh ground pepper
2 tablespoons olive oil
Preheat oven to 4oo degrees and line Line 2 baking sheets with parchment paper. Cut off the ends of the sweet potatoes and slice 1/4″ thick leaving skin on.
Lay the sweet potatoes on the baking sheets and brush both sides of the sweet potatoes with olive oil, salt and pepper lightly.
Cook until slightly brown about 20 minutes and let cool completely.
Divide the crositni in half 15 each and add toppings.
Smoked Salmon Crostini Topping:
5 tablespoons whipped cream cheese (can be light cream cheese)
Chopped fresh chives for garnish
3 ounces smoked salmon
2 tablespoons minced red onion
Mix Diced red onion and cream cheese together.
Top each crostini with 1 tsp of the cream cheese mixture, Cut the salmon into 15 small pieces and place on top, garnish with chives and serve immediately.
Cranberry Almond Topping:
5 tablespoons creme fresh or plain Greek yogurt
5 tablespoons chopped roasted/salted almonds
5 tablespoons chopped dried cranberries
Chopped fresh parsley for garnish
Place 1 teaspoon of plain Greek yogurt on top of each crostini, add 1 tsp almonds, 1 tsp cranberries, garnish with parsley and serve immediately.
Note: Best when made and served the day of, crostini will lose its crispness if made the day before.
Note: This recipe is heavily adapted from Pure Wow
All photos in post by: Marie Lombardo