Recipes
Sweet Potato Crostini with Brie
Pairs Well With
Makes 12 servings
Ingredients
2 medium sweet potatoes, peeled and sliced into ¼-inch thick rounds
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
5 ounces Brie cheese, sliced
¾ cup pomegranate arils
2 tablespoons hot honey (or regular honey)
2 sprigs each, rosemary and thyme
Preparation
Heat oven to 400°F. Line a baking sheet with parchment paper. Place sweet potato slices on the baking sheet and drizzle with the olive oil. Season generously with salt and pepper and toss to coat. Arrange in a single layer. Roast on the top shelf of the oven until golden brown and tender, 20-30 minutes.
Remove to a serving platter and top with a slice of brie and a sprinkle of pomegranate arils. Drizzle honey over the top. Remove the leaves from the rosemary and thyme and distribute evenly over the crostini. Season again with salt and pepper and serve.
From Discover California Wines
