Gluten-Free JOC Appetizer: Sweet Potato Crostini with Ricotta and Honey

Ingredients:

1 large sweet potato, peeled and sliced into 1/2-inch thick rounds (ensure it's gluten-free)
1 tablespoon olive oil (ensure it's gluten-free)
Salt and black pepper, to taste
1 cup gluten-free ricotta cheese
2 tablespoons honey (ensure it's gluten-free)
1 teaspoon fresh thyme leaves
1/4 cup chopped pecans
Fresh thyme sprigs, for garnish
Balsamic glaze, for drizzling (optional, ensure it's gluten-free)

Instructions:

Preheat your oven to 400°F (200°C).

Place the sweet potato rounds on a baking sheet.

Brush both sides of each sweet potato round with olive oil, and season with salt and black pepper.

Roast the sweet potato rounds in the preheated oven for about 20-25 minutes, flipping them halfway through, until they are tender and slightly browned.

While the sweet potato rounds are roasting, in a small bowl, mix together the gluten-free ricotta cheese and honey until well combined.

Remove the sweet potato rounds from the oven and let them cool slightly.

Spread a dollop of the sweetened ricotta mixture onto each sweet potato round.

Sprinkle fresh thyme leaves and chopped pecans over the top of the ricotta.

If desired, drizzle a little balsamic glaze over the Sweet Potato Crostini with Ricotta and Honey for added flavor and presentation.

Garnish with fresh thyme sprigs.

Serve these gluten-free Sweet Potato Crostini with Ricotta and Honey as a sweet and savory appetizer!

Enjoy!