Sweet Potato Crostini with Poached Quail Eggs
- Prep time: 20 minutes
- Cook time: 35 minutes
- Serves: 4
It's a mouth-watering combination packed with flavour that will leave you and your guests wanting more — and it’s the perfect appetizer or snack for those on a gluten-free diet!
Ingredients
- 1-2 medium sweet potatoes, thinly sliced (goal is to get 12 thin slices)
- 1 tbsp olive oil
- 2 tsp paprika
- 12 poached quail eggs
- 4 oz feta, drained
- 1/4 cup + 2 tbsp greek yogurt
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 lemon zest
- 1 tsp lemon juice
- 1 tbsp chopped dill
- 1 tbsp chives, thinly sliced
- 1/2 cup honey
- 1 tbsp chilli flakes
Crostini:
Whipped feta:
Hot honey:
Instructions
Preheat oven to 400°F.
In a medium bowl, mix sweet potato, olive oil and paprika, making sure sweet potatoes are evenly coated.
Spread the sweet potato slices out on a tray, making sure they don’t overlap. Bake in the hot oven for 20 minutes or until golden and crispy.
While the potatoes are in the oven, prepare the whipped feta.
Combine feta, greek yogurt, salt, lemon zest and lemon juice in a food processor and blend until it becomes creamy and smooth.
Drizzle in the olive oil while the processor is running, to create an emulsion.
Transfer whipped feta to a bowl and fold in dill and chives; set aside for later use.
For the hot honey, place honey in a small pot with chilli flakes and warm over medium heat until it just begins to boil, 5-8 minutes.
Remove from heat and let the chilli flakes infuse into the honey for 5 minutes. Strain honey into a clean jar.
To assemble, place 1-2 tsp of whipped feta over sweet potato crostini, top with a poached quail egg and drizzle hot honey on top.
Garnish with more dill and chives and enjoy!
