Sweet Potato Crostini with Goat Cheese and Pomegranate

Assembled Sweet Potato Crostini with Goat Cheese and Pomegranate on a baking sheet lined with parchment paperAssembled Sweet Potato Crostini with Goat Cheese and Pomegranate on a baking sheet lined with parchment paperThis is one of those appetizers that is so gloriously simple, you can’t imagine it would be anything special. It’s more assembly than cooking, really. But once everything is together, it looks stunning and tastes incredible! It’s the spot-on right mix of flavors and textures. Bonus: it’s a completely healthy and balanced way to serve something fancy to friends at your next party.

A typical crostini or bruschetta appetizer features gloriously crunchy bread as a foundation. Here, I swap out the bread for slow-roasted sweet potato slices. They are roasted long enough to get crunchy and caramelized, making them the perfect base for a delicious appetizer.

Ingredients for Sweet Potato Crostini with Goat Cheese and Pomegranate on a grey background - sweet potatoes, goat cheese, honey, pomegranate arils, fresh rosemary, and seasonings Sweet potato slices in a clear glass bowl

On top of the sweet potato slices is the classic combo of creamy goat cheese, pomegranate arils, and honey. I tested this dish with goat cheese, blue cheese, and gorgonzola, and while the blue cheese and gorgonzola were both delicious, they totally overpowered anything else. It was screaming BLUEEEE CHEEESSEEE! But the goat cheese was mild enough to let the other flavors shine through while still adding a rich, decadent, creamy texture. This is also good news for people who struggle to digest cow’s milk dairy—goat’s milk has a protein structure that is closer to the structure of human milk, which means a lot of people digest it better than milk from other animals (my husband is one of those people!).

A small drizzle of local honey, a sprinkle of freshly cracked black pepper and sea salt, and a small bit of fresh rosemary, and boom! These beauties are ready for primetime. Read the post »

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