Roasted Grape and Jalapeno Sweet Potato Crostini
A colorful gluten-free appetizer made with roasted sweet potato slices topped with caramelized onions, roasted grapes, jalapeño cheese, and fresh micro-greens for a sweet, savory, and spicy bite.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 20–24 crostini
- Category: Appetizer
- Method: Roasting, Sautéing
- Cuisine: Fusion
- Diet: Gluten Free
Ingredients
1 large sweet potato, sliced into ⅛-inch rounds
3 tbsp extra virgin olive oil, divided
2 cups red seedless grapes
1 large yellow onion, sliced
1 tsp balsamic vinegar
Salt and black pepper, to taste
Sea salt, for garnish
Micro-greens, for garnish
3 oz Daiya jalapeño havarti style farmhouse block, crumbled
Instructions
- Preheat oven to 400°F and line two baking sheets with parchment paper.
- Toss sweet potato rounds with 2 tbsp olive oil, salt, and pepper. Arrange in a single layer on a baking sheet and roast for 20 minutes, flipping halfway through.
- Toss grapes with 1 tbsp olive oil on the second sheet and roast for 15 minutes until softened and caramelized.
- Meanwhile, sauté onions in a skillet over medium heat until caramelized, 15–20 minutes. Stir in balsamic vinegar.
- Top each roasted sweet potato round with caramelized onion, roasted grapes, and crumbled jalapeño havarti.
- Garnish with sea salt and micro-greens. Serve warm or at room temperature.
Notes
Swap Daiya cheese with goat cheese, feta, or jalapeño havarti for variation.
Add toasted walnuts or pecans for crunch.
Sprinkle cayenne on sweet potatoes before roasting for extra spice.
Grill sweet potato slices instead of roasting for smoky flavor.
Assemble just before serving to keep textures fresh.
Nutrition
- Serving Size: 1 crostini
- Calories: 70
- Sugar: 4g
- Sodium: 110mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
