Apple and Brie Sweet Potato Crostini

Apple and brie sweet potato crostini are the absolute best last minute appetizer! They’re sweet and savory, quick and easy, and to top it all off: they’re healthy! Made with fresh, simple ingredients, you’ll have a delicious snack to serve your guests in no time. Perfect for the holidays, backyard barbecues, or happy hour after a long work day.

Course Appetizer, Side Dish, Snack

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 267kcal

Author Alana Lieberman

Cost $15

Equipment

sheet pan

Ingredients

3 sweet potatoes
2 tablespoon olive oil
½ teaspoon salt
¼ teaspoon pepper
3.5 ounces brie cut into small squares or triangles
1 apple sliced thin
½ cup toasted pecans chopped (see notes)
honey for drizzling
fresh thyme for garnish

Instructions

Preheat your oven to 425 degrees F. Wash and dry the sweet potatoes and cut them into half-inch thick round slices.
Prepare a sheet pan with aluminum foil and spray it with nonstick spray. Spread the sliced potatoes on the pan, leaving space in between each one. Brush or drizzle the sweet potato slices with the olive oil and sprinkle with salt and pepper on both sides.
Bake in the oven for 15 minutes, flip the potatoes, then bake another 15 minutes until they’re soft, slightly brown, and toasty. While the potatoes are cooking, prepare the brie, apples, and pecans.
To assemble, top the sweet potatoes with the brie. Allow the brie to begin melting before adding 2 to 3 apple slices on top.
Drizzle the top of the finished crostini with some honey and top it all off with the chopped pecans.
Garnish with a small sprig of fresh thyme.
The apple and brie crostini are best when served fresh and warm from the oven.

Notes

If you’d prefer a more “typical” crostini, you can substitute the sweet potatoes for a sliced crusty bread, like a french baguette, ciabatta, or Italian loaf. Lightly toast them in the oven until they’re golden brown, watching carefully so the bread doesn’t burn.
You can also substitute the brie with goat cheese, mild white cheddar cheese, or camembert instead.
Any kind of apple works. I prefer honey crisp for a crisp, slightly tart bite. I also found that honey crisp apples don’t brown as quickly as granny smiths or other tart varieties.
To toast the pecans: Spread them out on a sheet pan. Place them in a 425 degree F oven for 3 to 5 minutes until they’re fragrant and golden brown. (You do NOT need to add any oil.
If you’d like to switch things up a bit, you can get pretty creative with these crostini. Some variations include: substituting pears instead of apples, adding some prosciutto or a deli meat of choice, topping them with toasted walnuts, shelled pistachios, or sliced almonds instead of pecans, and drizzling maple syrup instead of honey.

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