‘Tis the season for sweet potatoes!
Here’s a unique way to use your sweet potatoes this fall for a quick and delicious appetizer. Our Primo Basil Olive Oil and Red Apple Balsamic combine for fresh fall flavors.
Sweet Potato Crostinis with Red Apple Balsamic and Basil EVOO
Ingredients
- 2 sweet potatoes cut into thin rounds – approx. 1/8 inch to ¼ inch wide
- 1 Tbsp
Primo Basil Olive Oil - 1 Tbsp
Primo Red Apple Balsamic - Kosher salt and freshly ground pepper
- 1/4 lb. gorgonzola cheese crumbled
- 1/2 walnuts halves or pecans
- 1 Tbs. fresh rosemary leaves
- 1/4 cup honey
- Optional – top with dried cranberries.
Instructions
- Preheat an oven to 250°F Line a baking sheet with aluminum foil.
- In a large bowl, toss together the sweet potatoes, olive oil, and balsamic until fully coated. Place sweet potato slices on baking sheet, season with salt and pepper. Bake for 1 hour on each side until the potatoes are golden and crispy, once baked set aside and let cool.
- Layer your sweet potato slices with gorgonzola cheese, walnuts, rosemary, and drizzle with honey.
Notes
Here's a Primo twist on a D'Olivio recipe.
