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Sweet Potato Crostinis

by Ori Harrington

Copy of IMG_3482.jpg

Ingredients:

  • 1 baguette (cut into ½ inch slices, drizzled with olive oil)

  • 1 Nut Grove vegan Camembert cheese

  • 1 Nut Grove vegan Style Chèvre with Ash Rind

  • 1 large apple

  • ¼ cup chopped pistachios

  • ¼ cup chopped caramelized peanuts

  • Juice of 1 fresh lemon

  • Bumble Bloom Vegan for drizzling over crostini

  • Olive oil to drizzle crostini

  1. Preheat the oven to 375°F.

  2. Drizzle the crostini with olive oil, set aside.

  3. 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.

  4. Place the baking sheet in the oven & bake for 5-7 minutes or until the cheese softens.

  5. 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.

  6. 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.

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