Here’s a fun take on a classic Italian appetizer for your Thanksgiving table. Instead of using toasted bread as a base these “crostinis” use sweet potatoes.
- 1 tablespoon extra virgin olive oil
- 3 large sweet potatoes cut into ½ inch slices, unpeeled
- 1 pound whipped goat cheese
- 1 cup dried cranberries
- ½ cup chopped fresh parsley
Preheat oven to 425 degrees F. Brush oil onto a large rectangular baking sheet and arrange the sweet potatoes in a single layer. Roast until the potatoes are browned on the bottom, about 30 to 35 minutes.
With a wooden spoon, combine whipped goat cheese, cranberries and half of the parsley in a medium mixing bowl.
Top browned sweet potato rounds with a heaping tablespoon of the cheese and cranberry mix. Sprinkle the remaining parsley over the top when assembly is complete. Arrange “crostini” on a serving platter.