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With the sweet potatoes taking the place of bread, this simple but decadent recipe is the gluten-free answer to classic crostini. Seasoning prunes with a little vinegar gives the crostini a sweet-savory background.
Preheat the oven to 425°F [225°C] and line a sheet pan with parchment paper.
Coat the sweet potatoes with 30 ml (2 tablespoons) oil, season with salt and pepper, and spread the slices across the pan in one layer. Roast for 15 minutes; turn the slices over and roast for another 10 minutes or until lightly browned on both sides and soft all the way through.
In a small bowl, stir together the prunes, the remaining 15 ml (1 tablespoon) oil and the vinegar.
Top the sweet potatoes with equal amounts of cheese and prunes. Roast for 2 minutes or until the cheese has melted. Sprinkle with walnuts and basil.
905 g / 2 pounds sweet potatoes or yams, peeled and cut into 12-mm / 1/2-inch slices
45 ml / 3 tablespoons extra virgin olive oil
Salt
Ground black pepper
70 g / 1/2 cup Diced Dried Plums or Whole Pitted Prunes, halved
15 ml / 1 tablespoon white balsamic vinegar
85 g / 3 ounces Brie cheese, sliced 4-mm / 1/8-inch thick
30 g / 3 tablespoons toasted, chopped walnuts
Basil leaves, sliced
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