Sweet Potato Crostini

Yield: 1 dozen appetizers.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 131
  • Calories from fat: 11%
  • Fat: 1.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 3.9g
  • Carbohydrate: 25.3g
  • Fiber: 0.0g
  • Cholesterol: 6mg
  • Iron: 0.0mg
  • Sodium: 243mg
  • Calcium: 0.0mg

Ingredients

  • 12 (1/2-inch-thick) slices Italian bread
  • Olive oil-flavored vegetable cooking spray
  • 2 1/2 ounces goat cheese
  • 1 1/2 cups Sweet Potato Chutney
  • 1 tablespoon minced fresh thyme
  • 24 thin strips roasted red pepper
  • Fresh thyme sprigs (optional)

Preparation

  1. Lightly coat both sides of bread slices with cooking spray; arrange in a single layer on a baking sheet. Bake at 350° for 10 to 12 minutes or until lightly browned, turning once.
  2. Spread goat cheese evenly on each slice. Spoon Sweet Potato Chutney evenly onto cheese; sprinkle with minced thyme. Bake at 425° for 5 minutes. Top with red pepper strips. Garnish with thyme sprigs, if desired.
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