sweet potato & feta crostini
Serves: makes about 8 small pieces, scale accordingly
Ingredients
- ½ cup cubed sweet potatoes (cut them pretty small for these toasts, about 1cm)
- whole grain bread slices (I like the purple wheat that's been at my Whole Foods lately)
- olive oil
- salt & pepper
- ½ clove of garlic
- ½ cup crumbled feta
- ¼ cup dried cranberries
- 2-3 sage leaves, finely diced
- honey
- micro sprouts for garnish (optional)
- red pepper flakes (optional)
Instructions
- Roast the sweet potatoes: drizzle the cubes with olive oil, salt and pepper, cook in 400 degree oven for 15-20 minutes or until golden brown. Watch it a little closely, if you chop these small, they'll cook faster than you might think.
- Drizzle the bread slices with a bit of oil and toast them in the oven with the potatoes (about 5-10 minutes depending on your bread). When they're done, take the ½ garlic clove and rub the open side of the garlic on the toast.
- Assemble the toasts with sweet potatoes, feta, cranberries, and chopped sage. Top them with a generous drizzle of honey and some more olive oil if you wish. If you like, add a few micro sprouts and little pinch of red pepper flakes, and serve.
Recipe by Love and Lemons at https://dailycove.info/sweet-potato-feta-crostini/%3C/div%3E%3Cdiv
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