Cranberry Sweet Potato Crostini – The Recipe!
This delightful dish features Trazza’s Cranberry Walnut Hummus which is one of our seasonal hummus flavors. Our Cranberry Walnut Hummus is generally available in November and December.
Here is the recipe:
Cranberry Sweet Potato Crostini
2 large Sweet potatoes cut into 1/4 inch thick medallions
2 containers of Cranberry Walnut Hummus|
Raw Cranberry Date Satsuma relish (recipe below)
To make the Raw Cranberry Date Satsuma Relish:
4-6 Satsuma mandarins
4-6 dates (remove pits) and chopped
2 cups fresh cranberries
1 tsp of grated or diced ginger
Blend mandarins, dates, and ginger in a food processor
Add raw cranberries and process until coarsely chopped
To make the Cranberry Sweet Potato Crostini:
Toss sweet pot medallions in olive oil, salt and pepper. bake at 400 flipping over 1/2 way through so they brown on both sides (about 10 – 15 minutes total cook time). Top with a generous dollop of Cranberry Walnut Hummus (about 2 TBL spoons), Top hummus with a smaller dollop of the Cranberry Relish. Serve as an appetizer.
Cranberry Sweet Potato Crostini – Tasting Trazza With Roberto Episode 7
PS – Episode 7 of our video series Tasting Trazza With Roberto features this dish. Here is a link – https://www.trazzafoods.com/cranberry-sweet-potato-crostini-tasting-trazza-with-roberto-episode-7/