Roasted Grape and Jalapeno Sweet Potato Crostini

Why You’ll Love This Recipe

I like this recipe because it’s a healthier take on crostini, using roasted sweet potato slices instead of bread. The flavor combination is sweet, savory, and slightly spicy, making each bite exciting. It’s also naturally gluten-free, which makes it a great option for guests with dietary preferences.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 large sweet potato, sliced into thin (about 1/8″ thick) rounds
3 tablespoons extra virgin olive oil, divided
2 cups red seedless grapes
1 large yellow onion, sliced
1 teaspoon balsamic vinegar
salt & pepper
sea salt and micro-greens for garnish
3 ounces Daiya jalapeno havarti style farmhouse block, crumbled

Directions

1. I preheat the oven to 400°F and line two baking sheets with parchment paper.
2. I toss the sweet potato rounds with 2 tablespoons of olive oil, salt, and pepper, then spread them out in a single layer on one baking sheet. I roast them for about 20 minutes, flipping halfway through, until tender and lightly golden.
3. On the other sheet, I toss the grapes with 1 tablespoon of olive oil and roast them for about 15 minutes until softened and slightly caramelized.
4. While those roast, I sauté the onions in a skillet over medium heat until caramelized, about 15–20 minutes. I stir in the balsamic vinegar at the end.
5. Once everything is ready, I top each sweet potato round with caramelized onion, roasted grapes, and crumbled jalapeño havarti.
6. I finish with a sprinkle of sea salt and micro-greens for garnish.
7. I serve warm or at room temperature.

Servings and Timing

This recipe makes about 20–24 crostini, depending on the size of the sweet potato. It takes around 20 minutes of prep and 25 minutes of cooking, so I can have it ready in about 45 minutes.

Variations

Sometimes I swap the jalapeño havarti with goat cheese or feta for a different flavor. For extra crunch, I add toasted walnuts or pecans on top. If I want more spice, I sprinkle a little cayenne over the sweet potato slices before roasting.

Storage/Reheating

I prefer serving these fresh, but I can store the components separately in the refrigerator for up to 2 days. The sweet potato rounds and onions reheat well in the oven at 350°F until warm. I assemble the crostini just before serving so they keep their texture.

FAQs

Can I make this ahead of time?

Yes, I roast the sweet potatoes, grapes, and onions ahead of time, then assemble and warm before serving.

Can I use green grapes instead of red?

Yes, but red grapes add a sweeter, richer flavor.

Can I substitute the Daiya cheese with dairy cheese?

Yes, I sometimes use jalapeño havarti, goat cheese, or feta.

How do I keep the sweet potato slices from getting soggy?

I roast them on a single layer and flip halfway so they crisp up evenly.

Can I grill the sweet potato rounds instead of roasting?

Yes, grilling adds a smoky flavor that works beautifully with the toppings.

What can I use instead of micro-greens?

I often use fresh herbs like parsley, cilantro, or basil as a garnish.

Can I make these into a full meal?

Yes, I serve larger portions over a bed of greens as a hearty salad-style dish.

How do I caramelize onions properly?

I cook them low and slow in olive oil until golden and sweet, stirring occasionally.

Can I add nuts to this recipe?

Yes, toasted walnuts or pecans add crunch and balance the sweetness.

What wine pairs well with this appetizer?

I like serving it with a crisp Sauvignon Blanc or a fruity Pinot Noir.

Conclusion

Roasted grape and jalapeño sweet potato crostini is one of my favorite appetizers for when I want something that looks stunning and tastes even better. With its sweet, savory, and spicy layers, it’s always a hit and a refreshing twist on traditional crostini.

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