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Valentine’s Day is just around the corner! Even though I cherish time with my boo, there is still always something to be said for a good Galentine’s Day. I adore time with my girl’s and try to honor that as much as possible! (Find your tribe, love them hard, right?!) And, since I’ll find any excuse for good girl time, why not throw a Galentine’s Day gathering, just in time for V-Day?
Any good girl’s night comes complete with great wine, so today I teamed up with Robert Mondavi Private Selection, to help me throw the perfect gathering. They recently redesigned their labels, which boast a fresh, bold and high quality look, to match the high quality contents in the bottle.
I’m a cab girl at heart (who doesn’t love a California cab?!), so I selected the Cabernet Sauvignon from Robert Mondavi Private Selection. They have a full range of wine, though, including Chardonnay and Pinot Noir.
A great Galentine’s Day just isn’t complete without popcorn, and yummy bite size treats. My go-to knock-their-socks-off appetizer is bacon wrapped dates. New to the mix, are these sweet potato crostinis. They are SO good!!
Sweet Potato Crostini With Blue Cheese and Fig
1-2 sweet potatoes (sliced in thin rounds)
chunk of blue cheese
1. Preheat your oven to 400*. Slice the sweet potatoes in thin rounds (no more than 1/4 inch slices). Spray each side with coconut oil cooking spray (or drizzle with olive oil). Sprinkle with sea salt. Bake for 20 minutes on each side, til they are a little crispy – think of the consistency of toasted bread! Once cooked to desired consistency, remove from oven and let completely cool.
2. Warm fig spread in oven, so you have a smooth and easy spread to “dollop” with.
3. Begin to assemble your crostinis. Start with spreading a small amount of blue cheese on each sweet potato. Then, top with a few pecan pieces, and a dollop of your warm fig spread.
4. Finish off with rosemary, by taking your kitchen sheers and cutting the herb into small pieces over each crostini.