Skip the crunchy bread for these crostini and swap in earthy baked sweet potato rounds instead. Topped with salty prosciutto, tangy goat cheese, honey-roasted figs, and fresh basil—these one-bite appetizers are as devastatingly delicious as they are dazzling. Keep reading for the full recipe.

Appetizer

2 small sweet potatoes (about ½ pound), unpeeled and sliced into ½-inch thick rounds,1 tablespoon neutral oil (such as vegetable, sunflower, or grape seed), Coarse salt and freshly ground black pepper, 4 large fresh figs, stemmed and quartered (or 8 dried figs stemmed and cut in half), ½ teaspoon honey, ½ teaspoon balsamic vinegar, 4 ounces fresh goat cheese softened, 8 thin slices prosciutto cut in half, 16 small fresh basil leaves

Preheat the oven to 425° F, In a bowl, toss the sliced potato rounds with the oil and season them generously with salt and pepper. Arrange the potatoes in a single layer on a baking sheet and bake until the bottoms become lightly golden brown, about 15-20 minutes. Flip each potato round over and bake for an additional 5 minutes. Sprinkle the warm potatoes with an additional pinch of salt, Lower the oven to 375° F, Place the sliced figs into a baking dish and drizzle with the honey and balsamic and sprinkle with a pinch of salt. If using fresh figs, bake until the figs are lightly caramelized, 12-15 minutes. If using dried figs, bake for 5-8 minutes. Dried figs will get hard if baked for too long, Arrange the potato rounds onto a platter and spread each one with even amounts of goat cheese. Fold each slice of prosciutto and place it on top of the goat cheese. Top each piece of prosciutto with a roasted fig and a basil leaf and serve