Recipes
Sweet Potato Crostini with Red Wine California Figs
Start your holiday party with this easy appetizer, pairing sweet-savory California sweet potatoes and wine-plumped California figs. The combination is irresistible!
Makes 30 crostini
Ingredients
For the sweetpotato spread
| 1 Pound orange-fleshed sweetpotatoes, peeled and cut into 1/2-inch dice (about 3 cups) |
| 1 1/2 Teaspoons honey |
| 1 Tablespoon olive oil |
| 1/2 Teaspoon minced fresh rosemary leaves |
| 1/2 Teaspoon orange zest |
| 1/2 Teaspoon salt |
| 1/8 Teaspoon pepper |
For the red wine California figs
| 1/2 Cup dry red wine |
| 1/4 Cup fresh orange juice (from 1 orange) |
| 1 Tablespoon light brown sugar |
| 1 Cup sliced Blue Ribbon Orchard Choice or Sun-Maid California Figs (4 ounces) |
Sweet Potato Crostini with Red Wine California Figs Directions
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Preheat the oven to 350°F.
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Toast the baguette slices until stiff, about 12 minutes. Set aside to cool.
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Meanwhile, make the sweetpotato spread: In a medium saucepan, boil or steam the sweetpotatoes until fork tender, about 20 minutes.
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In a medium microwaveable bowl, combine the honey, olive oil, and rosemary and microwave until warm, about 25 seconds. Add the sweetpotatoes and mash the mixture to a paste. Add the salt and pepper and set aside to cool.
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Meanwhile, make the red wine figs: In a small saucepan over high heat, combine the wine, orange juice, and brown sugar and heat until just boiling. Add the figs, cover, and set aside for 5 minutes.
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To assemble the crostini: Drain the figs. Spread the crostini with the sweetpotato mixture, top with one or two sliced figs, and serve.
Recipe notes
Recipe and photo by Annelies Zijderveld