Recipe for: Sweet Potato Crostinis with Prosciutto & Honey-Roasted Figs
|1 large||sweet potato (about ½ lb.), unpeeled and sliced ½-inch thick|
|1 Tbs||neutral oil (e.g. vegetable, sunflower, or grapeseed)|
|kosher salt and coarse black pepper|
|4 large||fresh figs, stemmed and quartered|
|4 oz||good quality goat cheese, softened|
|8||thin slices prosciutto, cut in half|
|16 small||basil leaves, fresh|
1. Preheat the oven to 400°F.
2. In a bowl, toss the sliced potato rounds with the oil, and season them generously with salt and pepper. Arrange the potatoes in a single layer on a baking sheet, and bake until the bottoms are lightly golden brown (about 20 minutes). Flip each potato round over, and bake for an additional five minutes. Sprinkle the warm potatoes with an additional pinch of salt. Cool to room temperature.
3. Place the sliced figs into a baking dish, and drizzle with the honey. Sprinkle with a pinch of salt. Bake until the figs are lightly caramelized (10 to 12 minutes).
4. Arrange the potato rounds on a platter, and spread each one with an even amount of goat cheese. Fold each slice of prosciutto, and place it on top of the goat cheese. Top each piece of prosciutto with a roasted fig quarter and a basil leaf.
Fanfare tip: For a fancy presentation, drizzle the entire platter with extra-virgin olive oil or thick, aged balsamic vinegar.
About The Chef
Fanny Slater is a home-taught food enthusiast with a passion for storytelling and licking the plate. She recently won The Rachael Ray Great American Cookbook Competition, has become a regular guest on The Rachael Ray Show, and has been featured in Every Day with Rachael Ray Magazine. She shoots playful cooking videos for recipe development partners and tip segments for her local CBS station. Her company Fanfare specializes in recipe development, food writing, and sassy social media eats. Fanny cooks “comfort foods in a tuxedo” — eclectic twists on familiar favorites. Get your Fanny in the kitchen at @fannyslater. (Photo courtesy of The Rachael Ray Show)