Honey Feta Sweet Potato Crostini (Printable version)
Golden roasted sweet potato slices with crumbled feta, honey, and zesty herb drizzle make an elegant appetizer.
# What you'll need:
→ Sweet Potato Crostini Base
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→ Toppings
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→ Herb Drizzle
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# Directions:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Toss sweet potato rounds with olive oil, smoked paprika, salt, and black pepper until evenly coated. Arrange in a single layer on the prepared baking sheet.
03 - Roast for 20-25 minutes, flipping halfway through, until sweet potatoes are golden and tender. Allow to cool slightly before assembling.
04 - While sweet potatoes roast, whisk together parsley, basil, chives, olive oil, lemon zest, lemon juice, garlic, salt, and pepper in a small bowl until well combined.
05 - Arrange roasted sweet potato rounds on a serving platter. Top each round with crumbled feta, then drizzle with honey.
06 - Spoon herb drizzle over each crostini and sprinkle with chopped pecans or walnuts if using. Serve immediately, garnished with additional fresh herbs if desired.
# Expert Tips:
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- The sweet and salty interplay between honey and feta is absolutely addictive
- These look impressive but come together in under 45 minutes with minimal effort
- The herb drizzle is a revelation that you will want to put on everything
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- The sweet potato rounds can be roasted several hours ahead and kept at room temperature before assembling
- Wait until the very last minute to add the herb drizzle or the bright green color will start to fade
- These need to be served warm, not piping hot, or the feta will melt completely into a puddle
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- Use a mandoline if you have one for perfectly even sweet potato slices
- Let the roasted sweet potatoes cool for at least 5 minutes before topping so the feta does not melt completely
- The herb drizzle keeps in the refrigerator for up to 3 days if you want to make it ahead