Crispy toasts topped with feta, sweet potato, sage, and cranberries make a perfect fall snack or Thanksgiving appetizer. Simple, delicious & vegetarian.
It’s fall and I’ve been madly in love with this combo lately: roasted sweet potatoes, feta, dried cranberries, sage & honey.
I like to think I’ve become more creative with my cooking since we started this blog (coming up on one year ago!), but in the past few weeks, I’ve used those 5 ingredients in a slightly different form nearly every single night. I’ve tossed them with kale or spinach as a side dish… mixed them with wheat berries or quinoa for a hearty grain salad… I haven’t made a dessert out of them yet, but I wouldn’t say that’s completely of the question.
If I had to pick, I’d say this crostini might have been my favorite. I just love how the sweet, salty, and tangy flavors work on top of toasty grainy bread.
sweet potato & feta crostini
- ½ cup cubed sweet potatoes (cut them pretty small for these toasts, about 1cm)
- whole grain bread slices (I like the purple wheat that's been at my Whole Foods lately)
- olive oil
- salt & pepper
- ½ clove of garlic
- ½ cup crumbled feta
- ¼ cup dried cranberries
- 2-3 sage leaves, finely diced
- micro sprouts for garnish (optional)
- red pepper flakes (optional)
- Roast the sweet potatoes: drizzle the cubes with olive oil, salt and pepper, cook in 400 degree oven for 15-20 minutes or until golden brown. Watch it a little closely, if you chop these small, they'll cook faster than you might think.
- Drizzle the bread slices with a bit of oil and toast them in the oven with the potatoes (about 5-10 minutes depending on your bread). When they're done, take the ½ garlic clove and rub the open side of the garlic on the toast.
- Assemble the toasts with sweet potatoes, feta, cranberries, and chopped sage. Top them with a generous drizzle of honey and some more olive oil if you wish. If you like, add a few micro sprouts and little pinch of red pepper flakes, and serve.