sweet potato crostini with blue cheese & honey.

Roasted sweet potato rounds topped with creamy blue cheese and honey. An easy bite for a midnight snack and sip board.

Dietary: Vegetarian, Gluten Free
Cooking Time: 15-30 minutes
Serves: 4-6

Ingredients:
2 large sweet potatoes, sliced into 1cm rounds
2 tablespoons olive oil
100g creamy blue cheese
2 tablespoons honey
Sea salt and cracked black pepper

Method:
Preheat the oven to 200°C fan-forced. Toss the sweet potato slices with olive oil, salt and pepper.
Roast on a lined tray for 15-30 minutes, flipping halfway, until golden and tender. Cool slightly.
Top each round with a smear of blue cheese and a drizzle of honey. Serve immediately.

Platter Serving Suggestion:
Serve alongside chilled champagne, freshly shucked oysters with lemon, dried apricots, macarons, nougat and salted chocolate-dipped strawberries.

Storage:
Best served warm. Roasted rounds keep in the fridge for up to 3 days; reheat before topping.

Tips:
Slice the sweet potato evenly so the rounds cook at the same rate.
Drizzle the honey just before serving.