Make little crostini, and prepare sweet potatoes and garlic for these golden bites of Garlic Crostini with sprinkle of tahini and pistachios!
Ingredients
1French baguette, sliced into 15 pieces and toasted
2large sweet potatoes, peeled and cut into 1’’ cubes
2heads garlic, excess papery skin removed
2Tbsptahini, plus more to drizzle
1tspcinnamon
1Tbspmelted butter
2Tbsporange juice
2TbspEVOO, plus more to drizzle
½cchopped pistachios
¼cpomegranate seeds
Instructions
Preheat oven to 400 degrees F. Prepare the garlic; remove any excess papery skin around the bulb, but leave the cloves intact. Cut 1/4-1/2 inch off the top of the bulb and place on a piece of foil large enough to enclose the bulb. Drizzle with about 1 Tbsp of olive oil per head, and massage it into the exposed cloves. Sprinkle lightly with salt and wrap tightly in foil and bake for 30-40 minutes—this can be done while the sweet potatoes bake.
Arrange sweet potatoes on a baking sheet lined with parchment paper. Drizzle with enough olive oil to lightly coat the cubes and sprinkle with salt; toss with your hands and bake along with the garlic. Bake the sweet potatoes for 25-30 minutes, tossing the cubes halfway through. When the sweet potatoes are tender and can be poked through with a fork, remove from the oven.
How to make crostini: Turn oven down to 350 degrees. Thinly slice 1 baguette; brush or drizzle the slices with olive oil on both sides. Bake on a baking sheet until crisp and lightly golden around the edges, about 15 minutes.
In the meantime, transfer the sweet potatoes to a food processor or high-powered blender. Use a small knife to remove the cloves from the garlic skins, or gently squeeze them out; add all garlic cloves to the food processor. Add the melted butter, cinnamon, orange juice, and 2 Tbsp of tahini. Pulse until smooth, adding small amounts of water if needed (if too thick). Salt and pepper to taste.
Spread the puree onto the toasted baguette slices, drizzle with tahini, and sprinkle with pistachios and pomegranate seeds. Enjoy warm.