Fancy toasts may seem like a pretentious, insubstantial snack suitable only for pastel-colored-themed Instagram feeds.
I held that opinion, until I tried making fancy toasts. After putting the finishing touches on these appetizers, I took one bite and realized it was the best thing I had eaten all week.
While these are meant as appetizers or to accompany a main dish, I have definitely made a meal out of them.
I’ve included two variations here: Tapenade and Cilantro Toasts, and Orange Honey Toasts.
They both use the same base of sweet potatoes and whipped goat cheese, with few added ingredients.
- 2 large japanese or Hannah sweet potatoes
- Coconut oil or avocado oil, or cooking spray made with either
- 4 oz goat cheese
- 1 can full-fat coconut milk, chilled overnight
- ½ cup cilantro, chopped
- ⅓ cup olive tapenade
- Pinch of salt
- Freshly ground black pepper
- Zest of 1 orange
- ½ tsp. Vanilla extract or ¼ tsp. Pure Vanilla powder (available here)
- ¼ cup pistachios, chopped
- Preheat the oven to 400 degrees. Line two baking sheets with unbleached parchment paper (available here).
- Peel the sweet potatoes and slice them into ¼ inch thick rounds.
- Grease the prepared baking sheets with cooking spray, or use oil and a pastry brush. Place the sweet potatoes in a single layer on the baking sheets, then lightly brush or spray the top of the potatoes with oil. Bake for about 35 minutes, until tender and lightly browned, turning over halfway through baking.
- While the potatoes are cooling, prepare the whipped goat cheese. Open the can of coconut milk and remove the solid coconut cream from the top of the can. Discard the water at the bottom of the can or save it for smoothies. Put the goat cheese and coconut cream in a bowl, and use a hand mixer on high speed to whip until fluffy.
- Divide the whipped goat cheese in half. To half the mixture, add the chopped cilantro and a pinch of salt.
- To assemble the savory toasts, top half the potatoes with a small amount of tapenade and a small dollop of the cilantro cream. Grind some pepper over the top.
- To the remaining whipped goat cheese, add the orange zest and vanilla. Place a small dollop of this mixture on the remaining potato slices, then drizzle lightly with honey. Sprinkle the chopped pistachios on top.
- If not serving immediately, you can prepare the whipped goat cheese and potatoes ahead of time and keep in the fridge. Assemble before serving.