Frank Stitt’s Sweet Potato Crostini

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

This unusual variation on crostini comes from Frank Stitt, chef-owner, with his wife, Frances, of Highlands Bar & Grill and Bottega in Birmingham, Alabama. Born and raised in Cullman County, Alabama, Frank has been a pioneer at devising new, but always sensible, ways with traditional southern ingredients.

Ingredients

  • 4 slices (½ inch) sourdough bread
  • 3 teaspoons extra virgin olive oil

Method

  1. Drizzle each piece of bread with ½ teaspoon olive oil and rub with the cut side of the garlic. Broil or toast until lightly browned. Arrange the slices on a platter.
  2. Distribute the goat cheese evenly on the crostini. Top each with a potato slice. Using a small knife,