Sweet Potato "Crostini" with Pear, Fig and Goat Cheese

Ingredients: Makes 15 servings

2 pounds sweet potatoes, about 2-inches in diameter
1/4 teaspoon salt
1 pound Bosc pears, skin on, sliced thinly
2 tablespoons lemon juice
1/3 cup fig spread
2 cups arugula
1/2 cup crumbled goat cheese

Directions:

1. Place a wire cooling rack on top of a sheet tray and spray with non-stick cooking spray (if you don’t have a wire rack, prepare a parchment-lined sheet tray with non-stick cooking spray and flip potatoes halfway through cooking). Trim ends from sweet potato (do not use parts of sweet potato less than 2” in diameter); do not peel. Cut potatoes into rounds about 1/3” thick.
2. Lay sweet potatoes on prepared sheet tray/rack and sprinkle with salt. Cook in 350°F oven until just tender, about 25 minutes. Cool “crostini”.
3. Toss sliced pears with lemon juice to prevent from browning.
4. To assemble each crostini, layer the following on each sweet potato “crostini” slice: 1/2 tsp fig spread, about 3 arugula leaves, 2 pear slices, 1 tsp goat cheese.

Serving Size: 
2 crostini 

Nutritional Information:
Per 2 crostini: 105 calories, 2.5 g fat, 1.5 g saturated fat, 97 mg sodium, 9 g carbohydrates, 9 g sugar, 2.5 g fiber, 3 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group