Prep
Cook
Serves
10 mins.
20 mins.
8 plus
Since so many people are looking for gluten free options to serve to family and friends, I decided to try my hand at making a holiday appetizer that doesn’t include any bread as an ingredient.
I came up with this Sweet Potato Crostini as a way to not only add a festive holiday appetizer to our buffet, but in order to use up the sweet potatoes that I bought for my Sweet Potato Souffle.
This recipe is on the sweeter side since I drizzled honey over the Sweet Potato Crostinis, if you prefer a savory flavor, omit the honey in favor of a drizzle of reduced balsamic vinegar. Likewise, if you aren’t a fan of goat cheese use all cream cheese in place of the goat cheese. Substitute any nut for the slivered almonds or leave them out completely if you are concerned about allergy restrictions.
I left the skins on the sweet potatoes for stability, but after I made the Sweet Potato Crositini I tried removing the skins and the sweet potatoes held up well without the skin. If preferred remove the skin after the sweet potatoes cook when it is easy to peel away. This is a delicious appetizer served at room temperature or chilled.
I hope that you’ll try this recipe today and leave a comment below. Also, for daily updates follow @lifeabovethecafe on Instagram, Facebook, and Pinterest using the social media icons found on this page.
Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with aluminum foil. Wash and slice the sweet potatoes into 1/4 inch thick rounds. Spray the baking sheet with cooking spray and spread the sweet potato rounds over the surface and then spray the top of each potato with cooking spray and sprinkle salt over the surface of each potato slice. Bake for 10 minutes. Remove the pan, flip the potatoes and bake for 10 – 15 more minutes or until the center is soft but not mushy.
While the potatoes cook mix equal amounts of goat cheese and cream cheese together in a bowl. I warmed the cheese up in the microwave for 15 seconds first so that it mixed together easily. Sprinkle in 1/4 – 1/2 tsp. of pumpkin pie spice (or more if desired) taste the cheese mixture and add more of the pumpkin pie spice if necessary. Slice the pears into thin pieces and in half to form a triangle shape.
Once the sweet potatoes are finished baking place them on a paper towel to remove any oil and remove the skin if desired. Place all of the rounds on a serving tray and dollop with a 1/2 tsp. of the cheese mixture. Next add a slice of pear, a sprig or two of arugula, a dried cranberry, and two slivered almond pieces. Once all of the sweet potatoes are decorated drizzle the tops with honey or a balsamic reduction.
Serve immediately or refrigerate and serve when desired.
Note – I used a pack of Great Value Cranberries and Almond Slivers, but any nut or dried fruit will work. If you are concerned about allergies leave off the nuts and if you prefer use all cream cheese rather than the mixture of goat cheese and cream cheese.
