Tuesday, January 15, 2013

Sweet Potato Crostini with Goat Cheese and Grape Salsa

Sweet potato crostini.

Once a month the Cameron Village Library sponsors a Cookbook Book Club* and this month those attending took a dish containing potatoes---any kind of potatoes.  I chose this easy and tasty appetizer using frozen waffle-cut sweet potato fries. In this case, instead of toasted bread crostini I am garnishing toasted sweet potato fries. The recipe is from Southern Living October 2012.

Waffle-cut sweet potato fries.

20 large frozen waffle-cut sweet potato fries 
2 tablespoons red pepper jelly 
1 tablespoon fresh lime juice  
1 cup quartered seedless red grapes 
1/4 cup finely diced yellow bell pepper  
2 tablespoons finely diced green onions 
1 tablespoon chopped fresh cilantro 
1 (4-oz.) package crumbled goat cheese

1. Preheat oven to 425°. Bake potatoes in a single layer on a lightly greased baking sheet 12 minutes; turn potatoes, and bake 5 to 7 more minutes or until crisp and lightly browned. Remove from pan; cool on a wire rack 10 minutes.
Bake sweet potato fries.
Cool on a rack.
 2. Meanwhile, whisk together pepper jelly and lime juice in a small bowl; stir in grapes and next 3 ingredients.

Lime juice and red pepper jelly.
Add grapes, yellow pepper, and onions.
3. Arrange potatoes on a serving platter; sprinkle with goat cheese. Garnish with grape salsa, using a slotted spoon. Serve immediately.
Ready to enjoy.
The combination of flavors is wonderful and these provide healthful appetizers.

* I had to miss the book club meeting, because I had forgotten that one my grandchildren was playing basketball at the same time, and I chose the basketball game.  But my family enjoyed these appetizers, and I think you would like them too.

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