E. Spencer Toy
Total Time
1 Hour 30 Mins
Yield
Serves 10 to 12 (makes about 36)

Using sweet potato slices in place of toasted bread makes this crowd-pleasing appetizer gluten-free (and a little healthier!).

How to Make It

Step 1

Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper. In a large bowl, toss sweet potatoes, olive oil, salt, and pepper to coat. Arrange in a single layer on prepared baking sheets and roast until browned on top, about 30 minutes. Flip slices over and roast until browned, another 20 to 30 minutes.

Step 2

Meanwhile, cook pancetta in a medium frying pan over medium heat, stirring often, until browned, 8 to 10 minutes.

Step 3

Cut brie in lengths to fit sweet potato slices. Set a piece of brie on each sweet potato slice and sprinkle pancetta and pistachios on top. Return to oven to melt cheese slightly, 4 to 5 minutes. Transfer sweet potatoes to a platter, then sprinkle with thyme.

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