The hue of these crostini alone is enough to satiate the palate, even before diving in. Juicy peaches, buttery avocado, and chili-infused sweet potato rounds all have an unexpected, yet notable, affinity for one another. Topped with briny feta, this artful starter is a true crowd-pleaser.
2 sweet potatoes, unpeeled, cut into 1/2 in (1.25 cm) rounds
1 Tbsp (15 mL) extra-virgin olive oil
1 tsp (5 mL) chili powder
2 peaches, pitted and cut into small cubes
1 ripe avocado, pitted and cut into small cubes
2 tsp (10 mL) lime juice
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) chili flakes
1/4 tsp (1 mL) sea salt
1/3 cup (80 mL) crumbled feta cheese
Preheat oven to 400 F (200 C). Line large, rimmed baking sheet with parchment paper and arrange potato slices in even layer. Coat potatoes with oil and sprinkle on chili powder. Roast for 15 minutes, flip, and roast for additional 15 to 20 minutes, or until tender and browned. Cool for 5 to 10 minutes and transfer to serving platter.
In medium bowl, gently combine peaches, avocado, lime juice, cumin, chili flakes, and salt. Spoon onto potato rounds and top with feta. Serve immediately.
Each serving contains: 111 calories; 2 g protein; 7 g total fat (2 g sat. fat, 0 g trans fat); 12 g total carbohydrates (4 g sugars, 3 g fibre); 166 mg sodium
source: "Craving Crostini", alive #391, May 2015
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