Sweet Potato Goat Cheese Rounds
The Spice & Tea Exchange
20 to 24 rounds, depending on potato size
40 minutes
20 minutes
Easy and festive, this clever approach to traditional crostini makes roasted sweet potato discs the base for an array of fresh ingredients. Full of color and texture, they will brighten any menu and table.
Ingredients
- 2 large sweet potatoes (2½ to 3” diameter)
- 2 Tbsp Extra Virgin Olive Oil
- 1 tsp Rosemary Basil Sea Salt
- 30 turns Italian Street Fair Spice Blend (2.1oz grinder bottle)
- 5 oz goat cheese, softened
- 1⁄3 cup pecans or pistachios
- 1⁄3 cup dried cranberries
2 Tbsp Italian Herb Extra Virgin Olive Oil
- 3 Tbsp Árbol Chile Honey
- garnish fresh lemon zest
- garnish small basil leaves
Directions
- Preheat oven to 425ºF.
- Roast Sweet Potatoes. Peel sweet potatoes and slice into ½-inch rounds.
- Transfer rounds to a mixing bowl; add olive oil and sea salt and toss until evenly coated.
- Arrange rounds evenly on a parchment-lined baking sheet. Season with Italian Street Fair Spice Blend (roughly 15 grinder turns), then turn rounds over and repeat seasoning on opposite side. Bake rounds for 16 to 20 minutes, until golden, turning halfway through. Allow to cool slightly.
- Assemble. Spread one to two teaspoons of goat cheese on each roasted sweet potato round. Top with nuts and dried cranberries.
- Transfer assembled sweet potato rounds to a serving platter. Drizzle each with orange extra virgin olive oil and àrbol chile honey. Garnish with basil leaves and lemon zest.