Sweet Potato Crostinis

Ingredients:

• 2 large, sweet potatoes, sliced into ½ -inch rounds
• ¼ cup Premium Extra Virgin Olive Oil, plus extra for drizzling
• 2 tablespoons Vermont Maple Dark Balsamic Vinegar
• Salt and freshly ground black pepper, to taste
• 1 cup of goat cheese, crumbled
• ½ cup cranberry sauce
• ¼ cup pecans 
• Fresh rosemary sprigs, for garnish
• 2 tablespoons Gravenstein Apple White Balsamic Vinegar

Instructions:

• Preheat your oven to 400ºF.
• Lay the sweet potato rounds on a baking sheet lined with parchment paper. Brush each round with extra virgin olive oil, maple balsamic, and season with salt and pepper.
• Roast in the oven for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized.
• While the sweet potatoes are roasting, toast the pecans in a dry skillet over medium heat until fragrant, about 3-5 minutes, then set aside.
• In a small bowl, whisk together 2 tablespoons of apple balsamic with 2 tablespoons of olive oil, a pinch of salt, and pepper to create a balsamic vinaigrette.
• Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes until they are comfortable to handle.
• Top each sweet potato round with a spoonful of goat cheese, then a dollop of cranberry sauce.
• Drizzle the balsamic vinaigrette over the sweet potato rounds.
• Add a pecan on top of each and garnish with a small sprig of fresh rosemary.
• Serve immediately and enjoy!