Thin rounds of sweet potato, roasted low and slow in Olive Amelia Tuscan Herb Olive Oil until crisp, then layered with gorgonzola, walnuts, and a drizzle of Greek Liokareas Honey. A simple, elegant stand-in for bread-based crostini.
Ingredients:
- 2 sweet potatoes, cut into thin rounds, about ⅛ to ¼ inch wide
- 2 tablespoons Olive Amelia Tuscan Herb Olive Oil
- Kosher salt and freshly ground pepper
- ¼ pound gorgonzola cheese, crumbled
- ½ cup walnut halves or pecans
- 1 tablespoon fresh rosemary leaves
- ¼ cup Greek Liokareas Honey
- Dried cranberries, for topping (optional)
Instructions:
- Preheat oven to 250°F. Line a baking sheet with aluminum foil.
- In a large bowl, toss the sweet potatoes with the Olive Amelia Tuscan Herb Olive Oil until fully coated.
- Arrange the sweet potato slices on the baking sheet and season with salt and pepper.
- Bake for 1 hour on each side, until golden and crispy. Set aside and let cool.
- Layer the sweet potato slices with gorgonzola cheese, walnuts, and rosemary, then drizzle with honey. Top with dried cranberries, if using.