‘Tis the season! Did you know baked Brie is one of my all-time favorite holiday appetizers? I loooove the combo of gooey cheese, sweet jam, and crunchy nuts. My only gripe is that it can feel so heavy after just a few bites, so I was excited to work with Well+Good and Vegolutionary Foods to make this gluten-free take on my favorite holiday appetizer!
While I’m not gluten free, I love switching up my toast base every once in a while to make sure I’m eating a variety of foods. Sweet potatoes are loaded with nutrients like fiber and beta-carotene. When you swap your usual toast for Sweet PotaTOASTS, you reap all those benefits and they taste delicious!
I can’t wait to serve these Sweet PotaTOASTS this year. As you all know, I’m with Turan’s family in DC this year and they always host a big Christmas dinner – these will be the perfect appetizers and I’ll feel like I’m contributing 🙂
- 12 Sweet PotaTOASTS
- ½ wheel of brie cheese (or vegan cheese alternative)
- 8 oz Cranberry Chia Jam (recipe below)
- ½ cup walnuts, crumbled
- 12 sprigs of fresh thyme
- Preheat oven to 350 degrees
- Lay 12 Sweet PotaTOASTS out evenly on baking sheet (no oil needed!)
- Bake for 12-15 minutes, flipping once
- While the Sweet PotaTOASTS bake, slice brie into 12 small slices, about ½ inch thick
- Lay one slice of brie on each Sweet PotaTOAST
- Bake another 5 minutes, until brie is melted
- Remove from oven and promptly spoon 1 Tbsp cranberry chia jam on each Sweet PotaTOAST, on top of the brie
- Sprinkle with walnut crumbles and garnish with a sprig of thyme
- Serve warm
- 2 cups fresh cranberries
- ¼ cup water
- 2 Tbsp maple syrup
- ¼ cup chia seeds
- In a medium saucepan, combine cranberries, maple syrup, and water and simmer on medium low until the cranberries burst and take on a jammy consistency (it helps to stir and pop the cranberries with a wooden spoon)
- Stir in chia seeds and remove from heat
- Let sit for 5 minutes before spooning into a mason jar
- Refrigerate for at least 30 minutes and enjoy!