Sweet Potato Crostini with Pomegranate and Feta

Looking for a stunning appetizer that’s as delicious as it is beautiful? These Sweet Potato Crostini with Pomegranate and Feta are a burst of flavor and color, perfect for any gathering!
Why I Love This Recipe:
I love this recipe because it’s a fresh take on crostini that swaps bread for roasted sweet potato slices. The natural sweetness of the sweet potatoes pairs perfectly with tangy feta and juicy pomegranate seeds. Plus, it’s naturally gluten-free, making it a crowd-pleaser for all!
How to Make It (Overview):
- Slice and roast the sweet potatoes. Cut the sweet potatoes into 1/4-inch rounds, drizzle with olive oil, and roast until tender and slightly caramelized.
- Prepare the toppings. Crumble the feta cheese and remove the pomegranate seeds from the fruit. Chop fresh herbs like parsley or mint for garnish.
- Assemble the crostini. Top each roasted sweet potato round with a dollop of feta, a sprinkle of pomegranate seeds, and a garnish of fresh herbs.
- Serve and enjoy! Arrange the crostini on a platter and drizzle with a touch of honey or balsamic glaze for an extra burst of flavor.
Pro Tips:
- Choose the right sweet potatoes: Look for firm, evenly-sized sweet potatoes to ensure uniform slices and even roasting. Thin rounds cook faster and make the perfect base for toppings.
- Make ahead: Roast the sweet potato slices in advance and assemble the crostini just before serving for convenience. Store the roasted slices in the fridge and reheat in the oven before topping.
- Add texture: For an extra crunch, sprinkle chopped nuts like pistachios or walnuts on top. Toast the nuts beforehand to enhance their flavor.
- Balance the flavors: If the feta is too tangy, mix it with a little cream cheese or yogurt for a milder topping.
Storage:
- Fridge: Store assembled crostini in an airtight container for up to 1 day. Best enjoyed fresh.
- Make-Ahead Tips: Roast the sweet potatoes and prepare the toppings in advance. Assemble just before serving.
Tools For This Recipe:
- Sharp knife
- Baking sheet
- Parchment paper
- Mixing bowl
- Spatula or spoon

FAQs:
Q: Can I use something other than feta?
A: Absolutely! Goat cheese or ricotta are great alternatives that pair well with the sweet and tangy flavors.
Q: How can I make this vegan?
A: Use a plant-based cheese alternative or omit the cheese altogether and add a sprinkle of toasted nuts for richness.
Q: Can I serve these at room temperature?
A: Yes! These crostini are delicious warm or at room temperature, making them perfect for parties.
Enjoy these Sweet Potato Crostini with Pomegranate and Feta as a stunning and flavorful addition to your appetizer table!
Sweet Potato Crostini with Pomegranate and Feta
Ingredients
- 2 medium sweet potatoes
- 2 tbsp olive oil
- 1/2 cup feta cheese crumbled
- 1/3 cup pomegranate seeds
- 1 tbsp fresh parsley or mint chopped
- Optional: honey or balsamic glaze for drizzling
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the sweet potatoes into 1/4-inch rounds and arrange them on the baking sheet.
- Drizzle with olive oil and roast for 15-20 minutes, flipping halfway, until tender and slightly caramelized.
- Remove from the oven and let cool slightly.
- Top each sweet potato slice with crumbled feta, pomegranate seeds, and a sprinkle of fresh herbs.
- Drizzle with honey or balsamic glaze if desired.
- Serve immediately and enjoy!