|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
- 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.