The baked sweet potato rounds are the perfect vessel for the salty prosciutto, tangy goat’s cheese, and sweet honey-balsamic figs. This appetizer is as tasty as it is lovely.
Sweet Potato Crostini with Prosciutto and Honey-Balsamic Roasted Figs
Ingredients
- 2 small sweet potatoes (about 1/2 pound) unpeeled and sliced into 1/2-inch thick rounds
- 1 tbsp neutral oil (such as vegetable, sunflower, or grape seed)
- Coarse salt and freshly ground black pepper
- 4 large fresh figs, stemmed and quartered (or 8 dried figs stemmed and cut in half)
- 1/2 tsp honey
- 1/2 tsp balsamic vinegar
- 4 oz fresh goat cheese (chevre) softened
- 8 thin slices prosciutto cut in half
- 16 small fresh basil leaves
Instructions
- Preheat the oven to 425°F.
- In a bowl, toss the sliced potato rounds with the oil and season them generously with salt and pepper. Arrange the potatoes in a single layer on a baking sheet and bake until the bottoms become lightly golden brown, about 15-20 minutes. Flip each potato round over and bake for an additional 5 minutes. Sprinkle the warm potatoes with an additional pinch of salt.
- Lower the oven to 375°F.
- Place the sliced figs into a baking dish and drizzle with the honey and balsamic and sprinkle with a pinch of salt. If using fresh figs, bake until the figs are lightly caramelized, 12-15 minutes. If using dried figs, bake for 5-8 minutes. Dried figs will get hard if baked for too long.
- Arrange the potato rounds onto a platter and spread each one with even amounts of goat cheese. Fold each slice of prosciutto and place it on top of the goat cheese. Top each piece of prosciutto with a roasted fig and a basil leaf and serve.
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