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APPETIZER
FINGER FOODS:
Sweet Potato Crostini
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Sweet
Potato Crostini |
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The combination
of sweet potato, red pepper and goat cheese makes a
delicious topping for toasted bread!
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3
medium |
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sweet potatoes |
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24
½" thick |
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sourdough baguette slices |
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9
tsp |
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extra virgin olive oil |
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3
medium |
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garlic cloves, peeled and halved |
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6
oz |
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soft
mild goat cheese |
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3
roasted |
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red
peppers from jar, drained, cut into thin
strips |
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3
tsp |
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chopped fresh thyme (or ¾ t. dried) |
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1 |
Preheat oven
to 425° F. Pierce sweet potatoes several times
with fork. Bake until tender, about 1 hour.
Cool. Peel potatoes and cut into ½" thick slices |
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2 |
Preheat
broiler. Drizzle each bread slice with ½
teaspoon oil, and rub with cut side of garlic
clove. Place bread on broiler pan. Broil 6
inches from heat until brown, watching closely,
about 2 minutes. Transfer to work surface. |
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3 |
Divide goat
cheese among bread slices; using small knife,
spread cheese. Place 1 sweet potato slice on
each and mash with fork. Using small knife,
spread evenly over cheese. |
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4 |
Combine red
pepper strips, thyme and remaining 3 teaspoons
of olive oil in a small bowl. Arrange red pepper
strips decoratively over sweet potato. |
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5 |
Season to
taste with pepper and serve. |
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Servings: 12 |
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