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Roasted Sweet Potato Crostini with Whipped Feta and Pomegranate

Sweet potato crostini topped with whipped feta, roasted sweet potato, and pomegranate arils make a colorful appetizer with crisp edges and creamy, tangy topping. Toast the baguette, roast the sweet potatoes, then assemble with honey and fresh thyme.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling 5 minutes
Total Time 1 hour
Servings: 8 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the crostini
  • 1 baguette 12-ounce
  • 2 tbsp olive oil
For the roasted sweet potatoes
  • 1 lb sweet potato peeled and cut into 1/2-inch cubes
  • 1 tbsp avocado oil
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For the whipped feta
  • 6 oz feta cheese crumbled
  • 4 oz cream cheese softened
  • 1 tbsp fresh lemon juice
  • 1 tbsp cold water
For the topping
  • 0.5 cup pomegranate arils
  • 1 tbsp honey
  • 1 tsp fresh thyme leaves

Equipment

  • 1 large rimmed baking sheet
  • 1 food processor

Method
 

Toast the crostini
  1. Preheat the oven to 425°F.
  2. Line a large rimmed baking sheet with parchment paper.
  3. Cut the baguette into 24 slices about 1/2 inch thick.
  4. Arrange the baguette slices in a single layer on the baking sheet.
  5. Brush the tops with olive oil.
  6. Bake for 8 to 10 minutes, until crisp and golden at the edges.
  7. Transfer the crostini to a rack.
Roast the sweet potatoes
  1. Toss the sweet potato cubes with the avocado oil, kosher salt, and black pepper on the baking sheet.
  2. Spread the sweet potatoes in a single layer.
  3. Roast for 20 to 25 minutes, turning once halfway through, until tender and browned in spots.
  4. Let the sweet potatoes cool for 5 minutes.
Whip the feta
  1. Blend the feta cheese, cream cheese, fresh lemon juice, and cold water in a food processor until smooth and fluffy, scraping down the sides as needed.
Assemble
  1. Spread the whipped feta on the crostini.
  2. Top with roasted sweet potato and pomegranate arils.
  3. Drizzle with honey.
  4. Sprinkle with fresh thyme leaves.

Notes

For the crispest crostini, keep the roasted sweet potato and whipped feta from making the bread soggy until just before serving. Refrigerate leftover toppings separately for up to 3 days; freezing is not recommended. For a dairy-free version, use dairy-free feta and cream cheese.