Sweet Potato and Goat Cheese Appetizer Bites
A gluten free version of crostini is made with oven-baked sweet potato rounds & topped with red pepper jelly, goat cheese and fresh parsley for a festive & healthy holiday appetizer.
- 1 medium Sweet Potatoes cut into ¼” round slices (leaving the skin on)
- 3 tbsp Olive Oil
- Pinch of Salt & Pepper
- 1/4 cup Red Pepper Jelly see recipe notes
- 1/4 cup Goat Cheese crumbled
- Fresh Parsley for garnish
Preheat oven to 400 degrees. Place cooling rack on top of aluminum lined baking sheet. Place sweet potato slices on cooling rack (make sure they are evenly spread out and not over lapping).
Brush both sides of sweet potato slices with olive oil and sprinkle with salt and pepper.
Bake 25-30 minutes, flipping halfway through, until sweet potato is soft and edges are slightly crispy.
Let cool 10 minutes.
Once cooled, spread with red pepper jelly and top with goat cheese crumbles. Sprinkle with fresh parsley.
*Red pepper jelly can be found in most grocery stores in the isle with the jams and spreads; you can substitute with your choice of jam (fig, date, apricot if desired)
*The sweet potato can be baked ahead of time and stored in an airtight container up to 3 days: Bake them for 5-10 minutes (before topping) in the oven to get them crispy again.