Mediterranean Diet Friendly Apple-Sage Sweet Potato Crostini
These little bites are the kind of appetizer that disappears from the platter before you even sit down. Roasted sweet potato rounds stand in for bread, getting golden and caramelized in a hot oven with a brush of coconut oil and a whisper of turmeric, then topped with a warm skillet mixture of diced apple, shallot, fresh sage, and warm spices. The apple cider vinegar and honey finish ties everything together with just the right balance of brightness and sweetness. It's a naturally grain-free approach to crostini that leans hard into whole, plant-forward ingredients — exactly the kind of thing this style of eating celebrates. Ceylon cinnamon and ground ginger give the topping a gentle warmth without overwhelming the fresh sage, which becomes fragrant and slightly crispy as it cooks down. A pinch of flaky sea salt at the end pulls all those flavors into sharp focus. Whether you're serving these at a dinner party or just treating yourself to something a little special on a weeknight, they feel festive without requiring any complicated technique.
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Learn more →Ingredients
6 servings
For the sweet potato rounds
- 2 large sweet potatoes (about 1 ½ lb total), scrubbed
- 2 tbsp coconut oil, melted
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
For the apple-sage topping
- 1 tbsp coconut oil
- 2 medium apples (such as honeycrisp or fuji), peeled, cored, and cut into ¼-inch dice
- 1 small shallot, finely minced
- 2 tbsp fresh sage leaves, thinly sliced, plus small whole leaves for garnish
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- ¼ tsp ground ginger
- ¼ tsp ceylon cinnamon
- ¼ tsp fine sea salt
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Slice the sweet potatoes crosswise into rounds about 1/3-inch thick — you should get roughly 18 rounds total. Arrange them in a single layer on the prepared baking sheet. Brush both sides with the 2 tbsp melted coconut oil, then sprinkle evenly with the 1/2 tsp fine sea salt and 1/4 tsp turmeric.
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