Description
These delightful crostini combine the sweetness of roasted sweet potatoes with tangy feta and juicy pomegranate seeds for a perfect appetizer.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, sliced into rounds
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup crumbled feta cheese
- 1/2 cup pomegranate seeds
- 1 baguette, sliced into rounds
- 2 tablespoons honey
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the sweet potato slices onto the baking sheet and drizzle with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes, until tender and golden.
- While the sweet potatoes are roasting, toast the baguette slices until they are crispy. Once the sweet potatoes are done, assemble the crostini by placing a roasted sweet potato slice on each baguette piece. Top with crumbled feta, pomegranate seeds, a drizzle of honey, and thyme leaves.
Notes
You can customize the seasonings to taste.