Sweet Potato Crostini with Pomegranate and Feta
Roasted sweet potato rounds topped with tangy feta, juicy pomegranate seeds, and fresh herbs for a naturally gluten-free appetizer.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Appetizer, Snack
Cuisine Fusion, Mediterranean
- 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
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!
Any Other Relevant Notes:
This dish is perfect for holiday parties or casual get-togethers.
Experiment with different toppings like goat cheese, toasted nuts, or dried cranberries for variety.
For a spicy kick, add a dash of chili flakes or drizzle with hot honey.