Sweet potato crostini with blue cheese
Don't these sweet potato crostini with blue cheese and pear look delicious? Perfect for drinks this weekend. Instead of toast on baguette, I make sweet potato crostini. Tasty and quite healthy too. I top the sweet potato crostini with blue cheese, pear, and pecans. I use Gorgonzola, which has a nice tangy flavor.
Luckily, it is already March and we are heading towards spring. Until then, I am still happily enjoying stews, warm soups, and these tasty sweet potato crostini. Is this recipe a keeper? Then save it to your favorites. Click on 'save' or the heart icon. That way, you can find this recipe again quickly. Handy, right?
Here's how to make it. Preheat the oven to 180 degrees Celsius (fan-assisted).
Wash the sweet potato and remove any imperfections. Cut the sweet potato into slices of approximately 0.5 cm.
Drizzle the sweet potato slices with olive oil, pepper, salt, and thyme.
Bake the sweet potato in the oven for 20 minutes until cooked through. Turn the slices over halfway through. Peel and cut the pear into small slices.
Garnish the sweet potato crostini with some gorgonzola, a slice of pear, and a pecan.
Optionally, drizzle some honey over the sweet potato crostini.
