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Bread & Brunch

Sweet Potato Crostini

October 20, 2016

Sweet Potato Crostini

INGREDIENTS
  • 2 sweet potatoes, cut into rounds approx. ⅛ -¼" wide
  • 2 Tbs. Wild Mushroom & Sage Infused Olive Oil
  • Kosher salt
  • freshly-ground pepper 
  • ¼ pound Gorgonzola cheese, crumbled ¼ 
  • ½ cup walnut or pecans halves  
  • 1 Tbs. fresh rosemary leaves
  • ½ cup honey
  • dried cranberries (optional)
DIRECTIONS
Preheat an oven to 250°F. Line a baking sheet with parchment paper.

In a large mixing bowl, toss together sweet potatoes and Wild Mushroom & Sage Olive Oil to coat lightly. Arrange the slices in a single layer on the lined baking sheet. Season to taste with kosher salt and pepper. Bake for about 1 hour, then flip the slices and bake until crispy and golden brown, about 30 minutes. Check regularly to make sure they do not burn. Remove from oven and set aside to cool.

Once cooled, top each sweet potato slice with Gorgonzola, nuts, and a sprinkle of rosemary. Drizzle with honey and sprinkle with Kosher salt.
 
Serves 10.


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