Sweet Potato Crostini
Mini Crostini assortments are always a hit at any party but they are most always made from toast containing gluten. Slicing various colors of sweet potatoes and toasting them up in the oven makes the perfect gluten free and grain free substitute! I simply washed the sweet potatoes and sliced them about 1/4” thick and arranged them in a cookie sheet that I had sprayed with avocado oil. Of course I had to sprinkle them with some salt and pepper before baking at 375 degrees for 30 minutes. These come together in no time and the options are endless on what creative assortment of goodies you can pile on top of the sweet potato. Below are 3 of my favorites which apply to most guest that have dietary restrictions or allergies. Likely one of them will be a perfect for any party guest!
Purple Sweet Potato with Grass Fed Steak
1 purple sweet potato
salt and pepper
cheese spread (I went with The Cultured Kitchen’s Vegan Chive spread)
grass fed steak, cooked medium & sliced
Preheat oven to 375 degrees.
Wash and slice the sweet potato into 1/4” thickness
Spray a cookie sheet with avocado oil and arrange the potato slices in a single layer. Sprinkle with sea salt and pepper.
Bake for 30 minutes.
Remove from oven and let cool for 10-15 minutes.
Top with vegan cheese, steak, pomegranate seeds, and torn cilantro. Serve on yoiur favorite party platter.
Other Topping Ideas:
Use a white sweet potato and top with chipotle hummus, maple roasted turkey, sliced fennel, and fresh torn cilantro.
Make it extra crunchy and carb free by using a sliced watermelon radish in place of the sweet potato. This requires no baking so they can be ready in a jiffy! Top the radish with a vegan cheese spread, roasted butternut squash cubes, brussel sprouts, and pecans!
Raw beet slices (golden and red) also work great as an instant crostini with no baking required.
These are so fun and easy! So many ways to get creative and use whatever you have in your kitchen to create a fun new combo.