These Christmas crostini are hands down my favourite appetiser, ever. They’re really versatile; great as a starter before dinner or as party finger food.
We always make them at some point during the festive season. Full of flavour, yet light and healthy, the colours of the avocado and tomato give them a Christmassy feel.
I call them Christmas crostini, but you really can make them any time of year, we do.
The sweet potato is a great healthy substitute for biscuit type bases and the salsa has a light, fresh dressing. I’ve also experimented with beetroot as a base. While it tastes great, it isn’t really finger food, unless you don’t mind beetroot stained fingers!
These lovely Christmas crostini can also be made ahead and then assembled as you need them.
Here’s the recipe
These delicious crostini use sweet potato as a base for a truly healthy appetiser.
- 1 sweet potato
- 1 tbsp oil – coconut or olive
- 1 tsp sea salt
- 1 tsp paprika
- 1 avocado
- 2 tomatoes
- 1 red onion
- 2 tsp Italian herbs (basil, thyme, rosemary)
- 2 tsp olive oil
Pre heat oven to 180℃ and line a baking tray with baking paper.
Slice the sweet potato into even ½ inch thick slices.
Place slices on the tray and coat with the oil. Sprinkle over the salt and paprika.
Bake for approximately 30 minutes, until cooked but firm.
Remove the crostini from the oven when cooked and allow to cool.
While the crostini are cooking, chop and dice the avocado, tomatoes & onion.
Combine in a bowl with the oil and herbs.
Top the crostini with salsa just prior to serving.
You can bake the crostini base and prepare the topping ahead of time if necessary.
Keep them separately in the fridge until you're ready to assemble them.
**NUTRITIONAL INFORMATION IS ESTIMATED AND SHOULD ONLY BE USED AS A GUIDE.
Please read this post about WHY YOU SHOULDN’T COUNT CALORIES for more information
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