Sweet Potato Crostini with Brie and Pomegranate

This stunning appetizer is incredibly easy to make! Forget toasted bread – we’re using roasted sweet potato slices as the base for these colorful crostini. Simply top them with creamy brie cheese, a sprinkle of pomegranate seeds, and a drizzle of hot honey (or regular honey if you prefer). Serve these sweet and savory bites warm from the oven for an unforgettable appetizer. Even at room temperature, they’re delicious – the brie softens and the pomegranate seeds add a delightful crunch. Pair them with a Temecula Valley Pinot Noir or Grenache for the perfect pairing.

Yield: 4 Servings

Ingredients

• 2 medium (700g)  sweet potatoes, peeled and sliced into ¼-inch thick rounds
• 1 tablespoon olive oil
• Kosher salt and freshly ground black pepper
• 5 ounces (146 g) Brie cheese, sliced
• ¾ cup (124g)  pomegranate arils
• 2 tablespoons hot honey (or regular honey)
• 2 sprigs each, rosemary and thyme

Instructions

• Heat oven to 400°F. Line a baking sheet with parchment paper. Place sweet potato slices on the baking sheet and drizzle with the olive oil. Season generously with salt and pepper and toss to coat. Arrange in a single layer.
• Roast on the top shelf of the oven until golden brown and tender, 20-30 minutes.
• Remove to a serving platter and top with a slice of brie and a sprinkle of pomegranate arils. Drizzle honey over the top. Remove the leaves from the rosemary and thyme and distribute evenly over the crostini. Season again with salt and pepper and serve.

Suggested Wines:

South Coast Winery Spa & Resort ~ 2018 Grenache – Loaded with bright cherry and other berry fruit characters

Wiens Cellars ~ 2021 Pinot Noir – This wine is soft and elegant with simplicity, a delicate tannin structure highlighting the red fruit and spice

Leoness Cellars ~ 2021 CS Grenache – Aromas and flavors of red cherries and raspberries complemented subtle notes of lavender and sage

Recipe and photo courtesy of the Wine Institute of California