Sweet Potato Flatbreads
with Roasted Grapes & Endive
- ¼ oz fresh thyme
- 1 sweet potato
- 4 oz red grapes
- 1 endive
- 1 garlic clove
- 2 oz Treeline® Scallion Cashew Cheese
- 2 multigrain flatbreads
- 2 tbsp balsamic vinegar
- 1 tbsp vegetable oil*
- 1 tbsp + 1 tsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- 2 baking sheets
Preheat the oven to 400°F. Shake some of the thyme leaves from the stems and reserve. Thinly slice the sweet potato into rounds about ¼ inch thick. Transfer the sweet potato rounds to one half of a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Arrange the remaining thyme stems on top. Roast in the oven until tender, about 15 to 20 minutes.
Pick the grapes from the stems, add them to another baking sheet, and toss with 1 tsp vegetable oil. Roast until the grapes are softened, about 15 to 18 minutes.
Thinly slice the endive leaves and add them to a medium bowl with the reserved thyme leaves.
Peel the garlic and grate over a small bowl. Add the Scallion Cashew Cheese and 1 tbsp olive oil, and whisk until smooth.
Pop the multigrain flatbreads into the oven to toast, about 3 to 4 minutes. Add just 1 tbsp balsamic vinegar, 1 tsp olive oil, and a pinch of salt and pepper to the endive and toss. Spread the garlic cashew cheese on the toasted flatbreads. Top with roasted sweet potatoes and grapes. Cut the flatbreads into wedges and sprinkle with endive. Enjoy!