This is one of those appetizers that is so gloriously simple, you can’t imagine it would be anything special. It’s more assembly than cooking, really. But once everything is together, it looks stunning and tastes incredible! It’s the spot-on right mix of flavors and textures. Bonus: it’s a completely healthy and balanced way to serve something fancy to friends at your next party.
A typical crostini or bruschetta appetizer features gloriously crunchy bread as a foundation. But here, I swap out the bread for slow-roasted sweet potato slices. They are roasted long enough to get crunchy and caramelized, making them the perfect base for a delicious appetizer.
On top of the sweet potato slices is the classic combo of creamy goat cheese, pomegranate arils, and honey. I tested this dish with goat cheese, blue cheese, and gorgonzola, and while the blue cheese and gorgonzola were both delicious, they totally overpowered anything else. It was screaming BLUEEEE CHEEESSEEE! But the goat cheese was mild enough to let the other flavors shine through while still adding a rich, decadent, creamy texture. This is also good news for people who struggle to digest cow’s milk dairy—goat’s milk has a protein structure that is closer to the structure of human milk, which means a lot of people digest it better than milk from other animals (my husband is one of those people!).
A small drizzle of local honey, a sprinkle of freshly cracked black pepper and sea salt, and a small bit of fresh rosemary, and boom! These beauties are ready for primetime.
You’ll be shocked at how quickly these sweet potato crostini go once they are out—they are decidedly addictive, and since they are made up of about 97% fruit and veggie, people seem to feel no guilt, shoveling them in by the fistful. (Not that I think you should ever feel guilt about enjoying the beauty of food—regardless of what the fruit/veggie percentage is.)
If you’re worried about quantity, my big suggestion would be to have the sweet potato rounds made and baked off in advance. Then you can just heat and crisp them up in a warm oven and top them with all your toppings before serving. That’s the easiest way to make these in bulk.
I do highly recommend using a mandolin slicer to get your sweet potato rounds to an even thickness. This will help them cook all at the same rate, so your sweet potato slices will be all nice and crisp at the exact same time. Enjoy!