sweet potato crostini with pomegranate herbed gorgonzola & balsamic glaze will be your new favorite party appetizer! It’s not only beautiful looking, it’s delicious and fun to eat!
So around the holidays we’re always trying to think of fun, new ways to entertain, and what better way than with some really cute and fun appetizers! Sweet potato crostini with pomegranate herbed gorgonzola & balsamic glaze ! As I thought about trying to be at least somewhat healthy, I usually like to avoid carbs. Now cheese, that’s another story! I’m obsessed with cheese to a truly unhealthy degree! Like why cheese! Whyyyyy!
Anyway, back to the topic…We decided to sub out the actual crostini breads for a delicious sweet potato “crostini,” and I must say it really worked out perfectly! You bake these medium thick slices of sweet potato until they are slightly browned so they have a firmness to them. You want them to be able to handle all that delicious pressure from all the yummy toppings to come! Then once they’re out of the oven, you let them cool just a bit and go to town with whatever toppings your heart desires!
In my case, my heart wanted…….you guessed it! Cheese! So I placed crumbled gorgonzola on top, sprinkled with rosemary and thyme. Next, I added some toasted walnuts for some crunch. Then, I threw on some pomegranate seeds to add some moisture and a burst of tangy flavor. Finally, I topped with some chopped up chives, and then the best part….drizzled balsamic glaze all over! Don’t forget to add some extra glaze on the side for dipping! It’s really so so good!
Now, you and your guests can just grab a “crostini” and continue the party being wowed by how great they look and even better they taste! Enjoy!
This unique and fun party appetizer/snack is as equally delicious as it is fun to eat!
- 1 medium sweet potato (or yam)
- 2 ounces gorgonzola cheese, crumbled
- 10 walnuts, toasted
- 1/2 tsp rosemary & thyme, chopped
- 1-2 tbsp pomegranate seeds
- 1-2 tbsp balsamic glaze
- chives, minced (garnish)
Preheat the oven to 350 degrees F and prepare a parchment lined baking sheet.
Cut the sweet potato into rounds, about 1/4 inch thickness. Lay them on the baking sheet and bake for 20 min. Then rotate the pan and bake another 10 min. Allow to cool enough to handle. While you wait, take a small skillet and on medium-low heat, toast the walnuts until they are fragrant and just beginning to brown. Once cooled. Break into pieces.
Take your cheese and scatter on the sweet potato slices. Sprinkle the herbs, walnut pieces and pomegranate seeds on next. Drizzle balsamic glaze messily all over and then top with minced chives.
There are a ton of variations with toppings that you can do. Feel free to switch up the cheese, nuts and herbs. Swap out honey or molasses for balsamic!