Apple Bacon Sweet Potato Crosti

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A lot of people go for pumpkin when it comes to fall, but my first inclination is to go for sweet potato. I love it so much because it’s delicious, sweet, or savory. It pairs well with so many flavor profiles. It’s delicious in Mexican cuisine, southern flavors, and a perfect pair with appetizers and snacks.

I created this crostini recipe because a lot of us are staying home and enjoying the flavors of fall with friends and family right now. This recipe can serve a crowd with even the pickiest of eaters. It’s great served warm, but still delicious served cold.

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Apple Bacon Sweet Potato Crostini

This recipe can serve a crowd with even the pickiest of eaters. It’s great served warm, but still delicious served cold.

Ingredients

Apple Bacon Sweet Potato Crostini

• 4 strips bacon
• 1 large apple, cored and finely diced
• 1 large sweet potato, peeled and finely diced
• 2 sprigs fresh thyme
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1-2 french baguette, sliced
• 1 tbsp extra virgin olive oil
• 1/2 c balsamic vinegar
• 1 tbsp brown sugar
• 1 5oz tub spreadable brie cheese (you could also use goat cheese here if you like the flavor of goat cheese)

Instructions

1. Begin by cooking the bacon. Lay the bacon on a foil-lined baking sheet and place it in a cold oven. Heat oven to 400 degrees and cook for 12-15 minutes. The bacon should be fully cooked and crisp. Allow it to cool and chop it into small pieces. Set bacon aside.
2. Remove the bacon from the pan and keep the bacon drippings in the pan. Place the sweet potato, apple, and thyme in the pan. Season with salt and pepper. Toss the fruit and vegetable mixture in the bacon fat to ensure all pieces are evenly coated. Place the mixture in the 400-degree oven and cook for 10-12 minutes. The sweet potatoes should be fork-tender.
3. While the fruit and veggie mixture is cooking, prepare the balsamic reduction. Pour balsamic vinegar into a small saucepot and stir in brown sugar. Heat pot to medium-high heat and cook until balsamic has reduced by half. The reduction should be thick enough to coat the back of a spoon evenly. Remove from heat and let cool.
4. Once veggies are cooked, place them in a small bowl to allow them to cool. Place baguette slices on the baking sheet and drizzle with olive oil. Place the oven on high broil and put the baking sheet back in the oven. Toast baguette until golden brown. This will only take 2-3 minutes, so watch them very closely. Remove baguettes from the oven and allow to cool.
5. To assemble, spread a small dollop of brie on a toasted baguette. Top the baguette with the fruit and veggie mixture. Sprinkle chopped bacon on top and drizzle with balsamic reduction.

Notes:

You can make my avocado crema recipe, in place of the avocado cream sauce, if you aren’t staying away from dairy.

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