Crispy toasts topped with feta, sweet potato, sage, and cranberries make a perfect fall snack or Thanksgiving appetizer. Simple, delicious & vegetarian.

appetizers / fall / holiday

It’s fall and I’ve been madly in love with this combo lately: roasted sweet potatoes, feta, dried cranberries, sage & honey.

I like to think I’ve become more creative with my cooking since we started this blog (coming up on one year ago!), but in the past few weeks, I’ve used those 5 ingredients in a slightly different form nearly every single night. I’ve tossed them with kale or spinach as a side dish… mixed them with wheat berries or quinoa for a hearty grain salad… I haven’t made a dessert out of them yet, but I wouldn’t say that’s completely of the question.

If I had to pick, I’d say this crostini might have been my favorite. I just love how the sweet, salty, and tangy flavors work on top of toasty grainy bread.

sweet potato & feta crostini

  PrintAuthor: Jeanine DonofrioServes: makes about 8 small pieces, scale accordinglyIngredients

• ½ cup cubed sweet potatoes (cut them pretty small for these toasts, about 1cm)
• whole grain bread slices (I like the purple wheat that's been at my Whole Foods lately)
• olive oil
• salt & pepper
• ½ clove of garlic
• ½ cup crumbled feta
• ¼ cup dried cranberries
• 2-3 sage leaves, finely diced
• honey
• micro sprouts for garnish (optional)
• red pepper flakes (optional)

Instructions

Roast the sweet potatoes: drizzle the cubes with olive oil, salt and pepper, cook in 400 degree oven for 15-20 minutes or until golden brown. Watch it a little closely, if you chop these small, they'll cook faster than you might think.

Drizzle the bread slices with a bit of oil and toast them in the oven with the potatoes (about 5-10 minutes depending on your bread). When they're done, take the ½ garlic clove and rub the open side of the garlic on the toast.

Assemble the toasts with sweet potatoes, feta, cranberries, and chopped sage. Top them with a generous drizzle of honey and some more olive oil if you wish. If you like, add a few micro sprouts and little pinch of red pepper flakes, and serve.

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