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Crostini with Chili Crunch & Pecan Candy Recipe

Crostini with Chili Crunch & Pecan Candy Recipe
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★★★★★

4.9 from 13 reviews

These Torch-Topped Sweet Potato Crostini with Chili Crunch & Pecan Candy are a delightful appetizer combining the natural sweetness of roasted sweet potatoes with creamy honey-infused cheese, crunchy caramelized pecans, and a spicy kick of chili. Finished with a torch to caramelize the top, this dish offers a perfect balance of sweet, savory, and spicy flavors, ideal for entertaining or a tasty snack.

Ingredients

Scale

Sweet Potatoes

  • 1 large sweet potato, sliced into 1/2-inch rounds
  • 2 tbsp olive oil
  • Salt & pepper to taste

Spread

  • 1/2 cup cream cheese or whipped ricotta
  • 1 tbsp honey
  • 1/2 tsp chili flakes or chili crunch oil

Pecan Candy

  • 1/3 cup pecans, chopped
  • 1 tbsp brown sugar
  • 1 tbsp butter

Garnish

  • Fresh thyme leaves for garnish

Instructions

  1. Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). Brush the sweet potato slices with olive oil and season them evenly with salt and pepper. Arrange the slices on a baking sheet in a single layer and bake for 20 to 25 minutes, until tender and slightly crisp around the edges.
  2. Make Pecan Candy: While the sweet potatoes bake, heat a small skillet over medium heat. Melt the butter, then add the brown sugar and chopped pecans. Stir continuously for 3 to 4 minutes until the mixture becomes caramelized and coats the pecans. Quickly transfer it onto parchment paper to cool and harden.
  3. Prepare Spread: In a small bowl, combine the cream cheese or whipped ricotta with honey. Stir well until the mixture is smooth and creamy.
  4. Assemble Crostini: Once the sweet potato slices are baked and slightly cooled, spread a generous layer of the honey cheese mixture over each slice. Top each with some candied pecans for a delightful crunch.
  5. Add Heat: Drizzle a small amount of chili crunch oil or sprinkle chili flakes over the crostini to add a spicy kick that complements the sweet and savory flavors.
  6. Torch Finish (Optional): For an extra layer of flavor, lightly torch the tops of the crostini using a kitchen torch to caramelize the cheese and pecans, giving them a beautiful golden finish.
  7. Garnish & Serve: Finally, sprinkle fresh thyme leaves atop each crostini and serve them warm or at room temperature as a delicious appetizer or snack.

Notes

  • You can substitute ricotta for cream cheese to create a lighter, fluffier spread.
  • Adjust the amount of chili flakes or chili oil to control the spice level according to your preference.
  • Use a kitchen torch carefully or skip the torching step if unavailable; the flavor will still be excellent.
  • These crostini are best served fresh but can be made a few hours ahead and stored covered at room temperature.

Nutrition

Keywords: sweet potato crostini, pecan candy, chili crunch, appetizer, snack, honey cream cheese, caramelized pecans, torch-topped crostini

Find it online: https://maicook.com/crostini-with-chili-crunch-and-pecan-candy-recipe/