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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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