Crispy baguette rounds spread with a creamy layer of lemony whipped feta cheese and topped with juicy cherry tomatoes soaked in a tangy vinaigrette. This is the best appetizer you will ever make - you won't be able to stop eating it!
Servings: 20 crostini
Prep Time: 30 minutes
Cook Time: 10mins
Recipe adapted from Ina Garten
Susan Kaufman Fleischer
"I used all fresh herbs from my garden and added extra dry, They are all healthy spices so be liberal with them. I use a mix of Japanese sweet potatoes, the ones that are dark reddish purple on the outside and white on the inside, white sweet potatoes, a red sweet potato and and turnips. Rutabaga is also excellent in this recipe. All of these different root veggies create a specific flavor medley that will have you thinking you are eating real stuffing, I kid you not!!"
2 large turnips (not sure how big they normally are, but mine weighed about 2 lbs each, so 4 lbs total)
3 large or 4 medium sweet potatoes, orange and white
3 large or 4 medium japanese sweet potatoes
3 large onions
6 large ribs of celery (or about 1 medium sized head)
1 large package of fresh button mushrooms,
1 apple, I used honeycrisp
3-4 teaspoons or more garlic powder (to taste)
About 3 teaspoon each of fresh Rosemary, Thyme Sage and Oregano
1-1/2 teaspoon Turmeric
1-1/2 teaspoon black pepper
2 teaspoons of sea salt or more (to taste)
½ cup of oil for cooking, I use olive or avocado oil
Preheat oven to 375°.
Peel turnips and sweet potatoes, rutabaga if using, and cut into small (1/2 inch) cubes.
Prepare 2 large baking sheets with oil and evenly spread the turnips and sweet potatoes on them (Depending on the size of your baking sheets, it may take another baking sheet or a couple rounds to fit them all)
Mix together the garlic powder, sage, rosemary, thyme, oregano, turmeric, pepper and salt. Set 1/2 of the spice mixture aside for the wet ingredients and sprinkle the rest over the root veggie cubes and toss with your hands to spread the oil and seasoning over all the pieces. Bake at 375° for about an hour until they are soft and starting to brown... toss a few times to brown evenly.
Be careful not to burn the roasted root veggies as they reach their peakness being done in the oven. You want them a bit crunchy on the edges so they will keep the stuffing lighter once mixed together but the cubes can quickly go from toasty to burnt. Don’t walk away, keep an eye on them as they get close to being done.
Finely dice the onions, and celery and the mushrooms. Cook the onions and celery in olive or avocado oil until softened and add the mushrooms. Peel and dice the apple and add to the pan, cook til softened. Add the rest of the spice mixture. Feel free to add more.
Once the root veggie cubes are roasted, mix with the wet ingredients incorporating everything together well. Transfer to a large greased baking dish. This can keep warm in the oven or cover and put in the frig for reheating later. Reheat covered for 30 minutes at 350°.