Caramelized Onion & Bacon Compote on Sweet Potato Crostini
Perfect appetizer! Sweet potato base, savory topping. Easy recipe for any gathering.
Ingredients
- 5 slices of thick sliced bacon
- 3 sweet onions, cut in half and thinly sliced
- 1 tablespoon chopped fresh Rosemary
- 3 dates, pitted & chopped
- salt and pepper
Sweet Potato Crostini:
- 2 sweet potatoes
- 1 tablespoon olive oil
- salt and pepper
Instructions
Compote:
- Cook bacon in a skillet over medium high heat until cooked through and slightly crispy. Remove from pan, chop, and set aside. Pour out all but about 2 tablespoons of bacon grease from the pan.
- Reduce heat to medium, add onions to the pan and let cook until caramelized (about 30 minutes), stirring occasionally. They will be done when they are super soft and brown!
- About halfway through cooking the onions, add rosemary and chopped dates. Once the onions are caramelized, add in chopped bacon and season with salt and pepper.
Sweet Potato Crostini:
- Preheat oven to 425 degrees. Thinly slice sweet potatoes into rounds, toss with olive oil, salt and pepper, and spread out in one even layer on a baking sheet. Make sure not to over crowd the pan so they can brown properly. Cook for 20-25 minutes, flipping over half way through, until lightly browned and toasted.
- Top crostini with compote! Enjoy warm or at room temperature.
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