Sweet Potato Crostini with Herbed Cheese + Pomegranate
You can make these with a plant based herbal cheese made of nuts like cashews, or any soft cheese you love. And they look so beautiful and festive!
Servings Prep Time
6-8appetizers 10minutes
Cook Time Passive Time
20minutes 10minutes
Servings Prep Time
6-8appetizers 10minutes
Cook Time Passive Time
20minutes 10minutes
Ingredients
Instructions
  1. Place baking racks in the upper and lower thirds of the oven and preheat the oven to 425 degrees Line two rimmed baking sheets with unbleached parchment paper. Brush the sheets with 1/2 tablespoon avocado oil each.
  2. Arrange the slices in a single layer on the oiled baking sheets, then brush the tops with the remaining 1 tablespoon avocado oil. Sprinkle with salt and black pepper. Bake for 15 to 20 minutes, until golden brown underneath, rotating the pans 180 degrees and changing their positions on the upper/lower racks halfway through. Remove the pans from the oven, flip the slices over, then roast for an additional 5 to 8 minutes, until tender.
  3. After removing the sweet potatoes from the oven, use a knife to spread roughly 3/4 tsp of cheese on each slice as you place them on your serving dish. Sprinkle with pomegranate and pumpkin seeds and any fresh herbs you might have around as garnish.
Recipe Notes

Try to serve these immediately, but they taste totally fine after being around for 2-3 hours as well.