Sweet Potato Toasts with Mediterranean Salsa (Gluten Free)

This delicious appetizer recipe uses sweet potato toasts in place of bread! They’re topped with rosemary white bean dip and Mediterranean salsa.

Sweet potato toasts with Mediterranean salsa - Daisybeet

I’d never made sweet potato toasts before this recipe. Shocking, right? This food trend has been all over social media for quite some time now! Sweet potato toasts are so easy to make and super versatile. I will definitely be trying them again, and these little appetizers are perfect for entertaining friends and family.

I don’t have many appetizer recipes on the blog, so I decided to share one today! These delicious little bites are full of texture and fresh Mediterranean flavor. You’ll roast some sweet potato slices, then top them with homemade white bean rosemary spread and Mediterranean salsa.

What’s in Mediterranean salsa?

Sweet potato toasts with Mediterranean salsa - Daisybeet

Mediterranean salsa is a loose term, but it refers to the finely chopped ingredients included in the topping on these toasts. I added cucumber, olives, sun dried tomatoes, red onion, parsley, and Portofino Tuna to this recipe.

I love Portofino Tuna for so many reasons! Their tuna is extremely high quality. It is super tender and mild compared to water-packed tuna because it’s packed in extra virgin olive oil. Their albacore tuna is a good source of omega-3 fatty acids and an easy way to add protein to a meal or snack. You can buy Portofino Tuna in cans or pouches that you can seamlessly add to any recipe.

How to make sweet potato toasts

  • Slice sweet potatoes lengthwise into 1/4 inch thick slices.
  • Place sweet potatoes in an even layer on a parchment paper lined baking sheet.
  • Spray with cooking spray and season with salt and pepper. Flip sweet potatoes and repeat.
  • Roast for 25-30 minutes, flipping sweet potatoes once halfway through cooking.
Sweet potato toasts with Mediterranean salsa - Daisybeet

Tips for making sweet potato toasts with Mediterranean salsa

  • Select sweet potatoes of similar shape and size. Keep them on the smaller side to make appetizers, or choose larger ones to make this recipe more of a meal.
  • Don’t drain the can of tuna. Portofino Tuna is packed in extra virgin olive oil, so we want all that delicious flavor + healthy fats to end up in the salsa!
  • Use store-bought hummus as a shortcut. If you don’t have a food processor to make the white bean spread, just use your favorite hummus or white bean dip!
Sweet potato toasts with Mediterranean salsa - Daisybeet

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Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!


Sweet Potato Toasts with Mediterranean Salsa (Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: makes ~16 sweet potato toasts
  • Category: appetizer


This delicious appetizer recipe uses sweet potato toasts in place of bread! They’re topped with rosemary white bean dip and Mediterranean salsa.



  • 4 small sweet potatoes

Rosemary White Bean Spread

  • 1 can white beans, drained and rinsed
  • Juice of half a lemon
  • 2 tsp fresh rosemary needles, roughly chopped
  • 1 clove garlic, chopped
  • 3 tbsp olive oil
  • 2 tbsp tahini

Mediterranean Salsa

  • 1 can Portofino Albacore Tuna
  • 1 1/2 cup cucumber, diced
  • 1/4 cup pitted Kalamata olives, chopped
  • 1/4 cup sun dried tomatoes, chopped
  • 1/2 cup red onion, diced
  • Juice of 1/2 lemon
  • 2 tbsp fresh parsley, chopped
  • Salt
  • Pepper


  1. Preheat oven to 415 degrees F. Line a baking sheet with parchment paper.
  2. Wash and scrub sweet potatoes. Slice them lengthwise into 1/4 inch thick slices, discarding the end pieces or save them for another recipe.
  3. Spray each side of sweet potato slices with cooking spray, salt, and pepper. 
  4. Roast for 25-30 minutes until just starting to brown. Flip once during cooking.
  5. While sweet potatoes are in the oven, prepare the rosemary white bean spread. Combine all spread ingredients in a food processor. Blend until completely smooth.
  6. Make the Mediterranean salsa. Combine all ingredients except salt and pepper in a mixing bowl. Stir to combine, and then add salt and pepper to taste.
  7. Once sweet potatoes are done roasting and cool enough to handle, spread each piece with 1-2 tbsp of rosemary white bean spread. Add a spoonful of salsa on top. You may have extra white bean spread or salsa leftover, depending on size of sweet potato toasts.
  8. Serve immediately.


  • Extra Mediterranean salsa is delicious over a salad!

Keywords: sweet potato toasts, mediterranean salsa, tuna recipe, gluten free, kalamata olives

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Sweet potato toasts with Mediterranean salsa - Daisybeet

Thank you Portofino Tuna for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Loaded Greek Salad Hummus For a Crowd

What’s your favorite appetizer to snack on at parties? One of my go-to choices is a hummus! It’s a humble yet nutritious food, packed with plant based protein and healthy fats. You can use veggie sticks, better-for-you crackers or whole wheat pita for dipping to up the nutrition factor. Pulses, which include beans, lentils, peas (and the chickpeas found in hummus) are substantial sources of important minerals like iron, magnesium and potassium, and they are also rich in fiber. Many of the world’s longest living populations eat diets rich in pulses!

Recently, someone asked me to bring an appetizer to a holiday party. When bringing a dish to a gathering, I like to choose something nutritious to balance out some of the heavier foods that will be served. Naturally, I thought of hummus! Store bought hummus usually gets the job done, but homemade is ALWAYS better. If you haven’t made your own before, you are missing out! Think about how creamy, smooth and fresh the hummus is at your favorite Mediterranean restaurant. You can have that at home in about 5 minutes with this recipe! To up the “wow” factor, I added some delicious toppings to this hummus, so it was a really beautiful presentation to show off. Your guests will never know this took you less than 20 minutes to make 🙂 This recipe makes A LOT of hummus, so make sure you have a hungry crowd ready to dig in.



  • 1 28 oz can low sodium chickpeas, drained and liquid reserved
  • ¼ cup reserved chickpea liquid
  • ¼ cup cold water
  • 1/3 cup tahini
  • 2 tbsp fresh lemon juice
  • 3 tbsp extra virgin olive oil
  • 1 large clove garlic, roughly chopped
  • ½ tsp cumin
  • ½ tsp salt, or more to taste


  • ¼ cup pitted and halved Kalamata olives
  • ¼ cup chopped roasted red pepper
  • 5-10 cherry tomatoes, halved
  • 4-5 sun dried tomatoes, chopped
  • 2-3 tbsp crumbled feta cheese
  • 2 tbsp fresh parsley
  • Paprika and extra virgin olive oil for garnish
  • Veggie sticks and crackers for serving (I used Simple Mills Sprouted Seed crackers)


  1. Combine all ingredients for hummus in a high speed blender or food processor. Blend on high speed until creamy. Add a few tbsp of cold water if needed to aid blending.
  2. Move hummus to a medium shallow serving bowl. Arrange toppings on hummus so they cover about half the hummus.
  3. Serve with veggie sticks, crackers or whole wheat pita immediately, or refrigerate until serving. Drizzle with olive oil and sprinkle with paprika before serving.

I hope you guys try this easy, beautiful recipe! Tag @daisybeet on Instagram so I can see your beautiful creations 🙂