Sweet Potato Crostini with Brie and Honey and Jalapeños
Keyword gluten-free
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 12crostini
Ingredients
1medium sweet potato
1tablespoonolive oil
4ouncesbrie
1/4teaspoonsea salt
1/4teaspoonblack pepper
2tablespoonhoney
1/4cupjarred jalapeños, sliced
1tablespoonparsley, minced
Instructions
Preheat the oven to 450 degrees, and line a baking sheet with parchment paper.
Peel and slice the sweet potato into 1/8 inch thick medallions. Coat the sweet potatoes and spread them onto the baking sheet making sure they are not touching each other. Roast for 10 minutes, then flip and roast for 5 minutes more.
While the sweet potatoes are roasting, slice the brie into small pieces. Then remove the sweet potatoes from the oven and allow them to cool. Top them with the brie, salt and pepper, and then drizzle them with honey. Finish them off with a sliced jalapeño and a sprinkle of fresh parsley.