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Sweet Potato and Goat Cheese Crostini

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These sweet potato and goat cheese crostini are a crowd-pleasing appetizer featuring creamy whipped goat cheese, silky roasted sweet potato, and a drizzle of honey on crisp baguette slices. Easy to prep ahead and endlessly customizable, they’re perfect for parties or cozy nights in.

Ingredients

Scale
  • 1 French baguette (about 12 oz), sliced into 1/2-inch rounds
  • 2–3 tablespoons olive oil (for brushing the bread)
  • Pinch sea salt
  • 1 large sweet potato (about 12 oz), peeled and cubed
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 6 oz fresh goat cheese, softened
  • 1 tablespoon cream or milk (optional, for whipping goat cheese; use dairy-free milk for vegan)
  • 2–3 tablespoons honey (or maple syrup for vegan option)
  • Fresh thyme leaves (or chives, for garnish)
  • 1/4 cup chopped toasted pecans or walnuts (optional)
  • Pomegranate seeds (optional)
  • Freshly cracked black pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss peeled, cubed sweet potato with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika. Spread in a single layer on the baking sheet.
  3. Roast sweet potatoes for 20-25 minutes, tossing halfway, until fork-tender and lightly browned. Let cool for 5 minutes.
  4. While sweet potatoes roast, slice baguette into 1/2-inch rounds (about 18-24 slices). Arrange on a second baking sheet. Brush both sides with olive oil and sprinkle with sea salt.
  5. Bake baguette slices at 400°F for 8-10 minutes, flipping halfway, until golden and crisp. Let cool slightly.
  6. Transfer roasted sweet potato to a bowl. Mash with a fork or potato masher until smooth, or pulse in a food processor for a creamier texture. Taste and adjust seasoning if needed.
  7. Place softened goat cheese in a small bowl. Add 1 tablespoon cream or milk if desired. Beat with a fork or hand mixer until fluffy and smooth.
  8. Spread each toasted baguette slice with a thin layer of whipped goat cheese. Top with a generous spoonful of sweet potato puree.
  9. Drizzle each crostini with honey or maple syrup. Sprinkle with fresh thyme leaves, toasted pecans or walnuts, and pomegranate seeds if using. Finish with freshly cracked black pepper.
  10. Arrange crostini on a platter and serve immediately for best crunch. Hold at room temperature for up to 1 hour if needed.

Notes

For best results, use day-old baguette for extra crunch. Assemble crostini just before serving to prevent sogginess. The recipe is easily adapted for gluten-free or vegan diets by swapping the bread and cheese. Roasted sweet potato and whipped goat cheese can be made up to 2 days ahead and stored separately. Try adding fig jam, microgreens, or crispy bacon for fun variations.

Nutrition

Keywords: sweet potato crostini, goat cheese appetizer, party appetizer, vegetarian crostini, easy party food, holiday appetizer, finger food, sweet potato recipe, goat cheese recipe, vegetarian appetizer

Find it online: https://chrisfeasts.com/sweet-potato-and-goat-cheese-crostini-recipe-easy-party-appetizer-ideas/