Sweet Potato Cranberry Crostini
Makes 24 Servings
Ingredients
4 tablespoons Viva La Olive Picual Extra Virgin Olive Oil
1 cup chopped red onion
1 cup cubed peeled sweet potato
1/2 teaspoon all spice
24 (1/3-inch)thick baguette slices
1 cup chopped red onion
1 cup cubed peeled sweet potato
1/2 teaspoon all spice
24 (1/3-inch)thick baguette slices
3 tablespoons honey
2 tablespoons Viva La Olive Cranberry Pear Balsamic vinegar
3 ounces smooth goat cheese
1/3 cup dried sweetened cranberries
1/3 cup toasted chopped pistachios
2 tablespoons Viva La Olive Cranberry Pear Balsamic vinegar
3 ounces smooth goat cheese
1/3 cup dried sweetened cranberries
1/3 cup toasted chopped pistachios
Directions
- 1. Heat 2 tablespoons olive oil in a large skillet over medium heat, add the onion and sweet potato then sauté until sweet potatoes are just fork tender. Stir in all spice, remove skillet from heat and let cool.
- 2. Meanwhile brush both sides of bread slices with the remaining olive oil. Spread bread slices onto baking sheet single layered. Toast both sides of bread under the broiler.
- 3. In a small skillet heat honey over medium heat, swirl skillet often until honey starts to brown about 3 minutes. Remove skillet from heat, pour in vinegar and swirl skillet to blend.
- 4. To assemble Spread goat cheese onto 1 side of each bread slice. Stir cranberries and pistachios into sweet potato mixture then divide onto bread slices; place crostini onto decorative platter and last drizzle honey mixture over.
