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Bold flavors will make this a favorite all summer long.
As you might imagine, we love sweetpotato toasts. But we also love taking that idea and turning it into bite-sized snacks and apps! Just like full-sized toasts, sweetpotato toast bites can be topped with pretty much anything you like—try a dollop of dip and a sprinkle of nuts, a slice of ham and a chunk of cheese, or a spoon of peanut butter and your favorite fruit.
This particular version, dressed up with dried figs, blue cheese, and a sprinkle of flaked salt, is easy yet impressive. Serve it for company, holidays, or any time you’re in the mood for something special.
Sweetpotato Toast Bites with Figs, Blue Cheese, Flaked Salt, and Honey
12 crosswise slices sweetpotato (about 1/4-inch thick) (see note)
2 ounces good-quality blue cheese (about 1/4 cup packed)
3 Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and quartered
12 small rosemary sprigs
About 1 teaspoon flaked sea salt
About 1/2 teaspoon pepper
About 1 tablespoon honey
Cook the sweetpotato slices in your toaster oven as you would small slices of bread, using the most well-done setting, until tender (you might have to do this in batches, and each batch might have to cook two times). Set aside to cool to room temperature.
Top each sweetpotato slice with 1 teaspoon of blue cheese, 1 fig quarter, and a rosemary sprig, arranging them on plates or a platter. Sprinkle with the salt and pepper, then drizzle with the honey and serve.
Note: If you don’t have a toaster oven, use 3 or 4 lengthwise slices of sweetpotato and cook them in your toaster using the most well-done setting (you might have to do this two times). Then cut each toasted slice into 3 or 4 pieces to make 12 smaller toasts.
Recipe developed in partnership with Valley Fig Growers
Start your holiday party with this easy appetizer, pairing sweet-savory California sweetpotatoes and wine-plumped California figs. The combination is irresistible!
Sweetpotato Crostini with Red Wine California Figs
Makes 30 crostini
1 large baguette, sliced into thirty 1/4-inch rounds
For the sweetpotato spread
1 pound orange-fleshed sweetpotatoes, peeled and cut into 1/2-inch dice (about 3 cups)
1 1/2 tablespoons honey
1 tablespoon olive oil
1/2 teaspoon minced fresh rosemary leaves
1/2 teaspoon orange zest
1/2 teaspoon salt
1/8 teaspoon pepper
For the red wine California figs
1/2 cup dry red wine
1/4 cup fresh orange juice (from 1 orange)
1 tablespoon light brown sugar
1 cup sliced Blue Ribbon Orchard Choice or Sun-Maid California Figs (4 ounces)
Preheat the oven to 350°F.
Toast the baguette slices until stiff, about 12 minutes. Set aside to cool.
Meanwhile, make the sweetpotato spread: In a medium saucepan, boil or steam the sweetpotatoes until fork tender, about 20 minutes.
In a medium microwaveable bowl, combine the honey, olive oil, and rosemary and microwave until warm, about 25 seconds. Add the sweetpotatoes and mash the mixture to a paste. Add the salt and pepper and set aside to cool.
Meanwhile, make the red wine figs: In a small saucepan over high heat, combine the wine, orange juice, and brown sugar and heat until just boiling. Add the figs, cover, and set aside for 5 minutes.
To assemble the crostini: Drain the figs. Spread the crostini with the sweetpotato mixture, top with one or two sliced figs, and serve.
Recipe and photo by Annelies Zijderveld