Slice the baguette into 1/4“ pieces.
Spread the romesco evenly over each slice of bread.
Slice the small cubes of sweet potato into four pieces.
Put the sweet potato slices on top of the romesco sauce.
Top with Black Hojiblanca olive, crumbled goat cheese and rosemary.
Pulse first 7 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper. DO AHEAD: Romesco can be made 1 week ahead. Cover and chill.
Preparation: Chef Grant van Gameren