Sweet Potato Tapenade Crostini

Sweet Potato Tapenade Crostini

Turn to comforting crostini for fall & Thanksgiving entertaining. These bite-sized appetizers are super easy but will look sophisticated for your party guests.

  • prep
  • cook
  • 20-24 crostini servings


  • 1/4 cup + 1 tablespoon Extra Virgin Olive Oil, divided

  • 1 large or 2 small sweet potatoes

  • 4 ounces goat cheese

  • 1 can Lindsay Black Olives

  • 2 cloves garlic

  • 1 teaspoon balsamic vinegar

  • 1 teaspoon lemon juice

  • 20-24 pecan halves

  • Salt and pepper, to taste

Cooking Directions

  1. Preheat oven to 425 degrees F.

  2. Slice sweet potatoes into 1/4 inch rounds. Toss with 1 tbs olive oil, salt and pepper.

  3. Place sweet potato slices on a greased baking tray in a single layer. Bake for 10 minutes. Flip sweet potato slices and bake for an additional 10 minutes or until tender.

  4. While sweet potatoes bake, prep tapenade. Combine black olives, garlic, 1/4 cup olive oil, balsamic vinegar and lemon juice in a blender or cuisinart and blend until mostly smooth.

  5. Let sweet potato slices cool for 10 minutes. Top each with a spoonful of olive tapenade, a spoonful goat cheese and a pecan half. Serve warm or at room temperature.