We’re all about no-fuss feasting this festive season, and what better way to do it than with canapés? Sweet potato crostini is always a dinner party winner!
SERVES 6–8 // COOKING TIME 1 hour
2 sweet potatoes
3 tbsp olive oil
Salt and black pepper
250 g cream cheese
3 forelle pears, sliced
Handful micro herbs
4 tbsp walnuts, toasted
1 lemon, cut into wedges, to serve
1. Preheat oven to 180°C.
2. Slice the sweet potatoes into ½ cm-thick rounds and lay on a lined baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20 minutes on one side, then flip and cook for another 20 minutes, until the edges are crisp. Remove from oven and leave to cool.
3. To assemble, spread cream cheese on each sweet-potato round, arrange a few pieces of pear on top, and garnish with thyme, herbs, walnuts and a squeeze of lemon juice.
Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za
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