Sweet Potato Crostini

Sweet Potato Crostini

Dairy Free Gluten Free Sweet Potato Crostini

This appetizer is great for a special occasion! It’s egg free, vegan, gluten free, soy free, Whole30 etc. etc. But really these crostini check all the boxes and taste incredible!

It does take a little planning ahead since the cashew cheese has to be made ahead of time but all the steps are really easy and don’t take too long at all. If you’re pressed for time or just prefer not to make your own cheese just stick with a good vegan cream cheese. I like the Miyokos brand because it has minimal ingredients and is made from cashews instead of soy.

These crostini are so rewarding that even placed next to a fresh baked baguette and plate of cheese these little numbers were gobbled up before the baguette had a dent in it! I promise you won’t even miss the cheese or bread.

Dairy Free Gluten Free Sweet Potato Crostini

Sweet Potato Crostini

Makes about 24 crostini.

Ingredients

2 sweet potatoes
Olive oil
Rosemary Thyme Cashew Cheese (recipe here)
1 apple
A handful of fresh thyme
Walnuts
Balsamic reduction (or regular balsamic vinegar)

Instructions

Preheat oven to 450 degrees. Line two baking sheets with parchment paper.

Thoroughly wash the sweet potatoes and dry with a towel. Cut in half inch thick slices and lay on tray. Lightly smear olive oil on both sides of sweet potato slices.

Bake for 15 minutes then flip the sweet potato slices over on the tray. Return to the oven for another 15 minutes or until the sweet potatoes are browned along the edges.

While the sweet potatoes are cooking, slice the apple into thin (almost shaved) slices.

After the sweet potatoes have cooled slightly dollop and smear the Rosemary Thyme Cashew Cheese on the sweet potatoes. Place two apple slices on top along with a walnut and a sprig of fresh thyme. Drizzle with balsamic.

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