Sweet and Savory Bite-Sized Sweet Potato Rounds

We love this bite-sized appetizer from Point Reyes Cheese, famed dairy farmers from Northern California. Enjoy a lightened-up comfort food by using sweet potato rounds as an alternative for toasted bread in this creative twist on crostini. Topped with Point Reyes Bay Blue cheese, apple, dried cherries, and pistachios, these are the perfect partner for Frank Family’s Carneros Pinot Noir. The rustic cheese’s mellow flavor and sweet, salted caramel finish pairs seamlessly with this medium-bodied, red-fruit focused wine.


2 eachLarge sweet potatoes, cut into ½-inch-thick rounds
2 TablespoonsOlive oil, divided
2 teaspoonsApple cider vinegar
½ teaspoonDijon mustard
½ teaspoonMaple syrup
½ eachApple (Fuji or Granny Smith)
¼ cupPistachios, chopped and toasted
1 eachSmall shallot, minced
3 TablespoonsDried cherries, finely chopped
2 ouncesPoint Reyes Bay Blue, rind removed
1 TablespoonFresh rosemary, chipped
To tasteKosher salt and black pepper


  1. Preheat oven to 425°F.
  2. Line two rimmed baking sheets with parchment paper. Brush the sheets with ½ tablespoon olive oil each. Arrange sweet potato rounds in a single layer on the oiled baking sheets. Brush the tops with the remaining 1 tablespoon olive oil. Sprinkle with salt and pepper.
  3. Bake potato rounds for 15 to 20 minutes, until golden brown underneath, rotating the pans half way through cooking. Remove pans from the oven, flip sweet potato slices over, and cook for an additional 5 to 8 minutes, until tender.
  4. While the potatoes bake, whisk together the vinegar, Dijon, and maple syrup in a small bowl. Finely chop the apple and add to bowl, along with the pistachios, shallot and cherries. Stir gently to combine. Crumble most of the Bay Blue cheese into the bowl, reserving a bit for garnish.
  5. When the sweet potatoes are finished baking, let them cool slightly, then transfer them to a serving plate. Top with the apple mixture. Sprinkle with the remaining Bay Blue and rosemary and enjoy!