Cut the sweet potato into slices ¼ inch thick, leaving the skin on. Arrange the sweet potato slices on a large baking sheet. Brush the side facing up with 1 tbsp Olíva! Tunisian Chetoui EVOO and season with salt, pepper and 1 tsp of Olíva! Cinnamon Chili Seasoning. Flip over all of the slices and repeat on the other season.
Preheat oven to 425°F. Roast the sweet potatoes for a total of 20 minutes, flipping over halfway through. Remove from oven and transfer to a cooling rack so they don't get mushy and set aside.
Add the Olíva! Maple Dark Balsamic to a small, nonstick pot. Reduce over a low heat for 10-15 minutes, or until the balsamic gets thick enough for you to run your finger down the back of a spoon without the balsamic immediately running back over the line. Set aside.
Place the sweet potatoes on a large platter and brush each slice with the Olíva! Rosemary Olive Oil. Crumble the goat cheese evenly over each sweet potato and add one orange supreme to each slice. Next, add the pomegranate seeds making sure each crostini has a few on top.
Finish the dish with a drizzle of the Olíva! Maple Dark Balsamic reduction and enjoy!
Ingredients
Directions
Cut the sweet potato into slices ¼ inch thick, leaving the skin on. Arrange the sweet potato slices on a large baking sheet. Brush the side facing up with 1 tbsp Olíva! Tunisian Chetoui EVOO and season with salt, pepper and 1 tsp of Olíva! Cinnamon Chili Seasoning. Flip over all of the slices and repeat on the other season.
Preheat oven to 425°F. Roast the sweet potatoes for a total of 20 minutes, flipping over halfway through. Remove from oven and transfer to a cooling rack so they don't get mushy and set aside.
Add the Olíva! Maple Dark Balsamic to a small, nonstick pot. Reduce over a low heat for 10-15 minutes, or until the balsamic gets thick enough for you to run your finger down the back of a spoon without the balsamic immediately running back over the line. Set aside.
Place the sweet potatoes on a large platter and brush each slice with the Olíva! Rosemary Olive Oil. Crumble the goat cheese evenly over each sweet potato and add one orange supreme to each slice. Next, add the pomegranate seeds making sure each crostini has a few on top.
Finish the dish with a drizzle of the Olíva! Maple Dark Balsamic reduction and enjoy!
