Sweet Potato Crostinis
by Ori Harrington

Ingredients:
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1 baguette (cut into ½ inch slices, drizzled with olive oil)
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1 Nut Grove vegan Camembert cheese
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1 Nut Grove vegan Style Chèvre with Ash Rind
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1 large apple
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¼ cup chopped pistachios
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¼ cup chopped caramelized peanuts
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Juice of 1 fresh lemon
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Bumble Bloom Vegan for drizzling over crostini
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Olive oil to drizzle crostini
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Preheat the oven to 375°F.
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Drizzle the crostini with olive oil, set aside.
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Slice Camembert & Ash Rind into thin slices, add two slices of Camembert to one crostini, & two slices of the Ash Rind in another one. Repeat the process until you have half of the crostini with the Camembert & the other half with Ash Rind.
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Place the baking sheet in the oven & bake for 5-7 minutes or until the cheese softens.
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While the crostini is in the oven, cut the apple into thin slices. Squeeze lemon juice over the apple slices to keep them from browning.
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Remove the crostini from the oven and top the Camembert crostini with apple slices. Sprinkle the chopped caramelized peanuts evenly over the crostini & drizzle with honey. Drizzle the ones with Ash Rind with honey, sprinkle the chopped pistachios on top of them. Serve immediately.