Saturday, January 5, 2013

Sweet Potato + Feta Crostini

sweet potato + feta crostini

Over the holidays, I experimented with sweet potatoes and tried a couple of variations of these crostini. I personally love the combination of sweet and savory, how the honey offsets the powerful feta and smoky cumin.

  • 5 sweet potatoes, cooked and peeled
  • 2 tsp ground dry roasted cumin
  • pinch of salt
  • 1 tsp black pepper
  • feta
  • honey
  • baguette (or other favorite loaf)

In a bowl, mash cooled sweet potatoes with a fork. Add in cumin, salt and pepper. Slice baguette into 1/2 inch pieces and arrange on serving dish. Top each slice with about 1 tbs of the sweet potato and a few crumbles of feta. Drizzle honey on top and serve. Bon Appetit!

Note: this appetizer can be served room temperature or warm. If you prefer the latter, toast the slices of baguette lightly and mash sweet potatoes while still warm.

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