Description
A festive and elegant appetizer featuring roasted sweet potato rounds topped with sliced pears, crumbled blue cheese, a sweet-tart cranberry drizzle, and crunchy pecans.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 ripe but firm pears, cored and thinly sliced
- 1/2 cup crumbled blue cheese
- 1/2 cup dried cranberries
- 1/4 cup honey
- 2 tablespoons water
- 1/2 cup chopped pecans, toasted
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato rounds with olive oil, salt, and pepper. Arrange in a single layer on a baking sheet and roast for 20-25 minutes until tender and slightly golden.
- While sweet potatoes roast, make the cranberry drizzle: In a small saucepan, combine dried cranberries, honey, and water. Simmer over medium heat for 5-7 minutes until cranberries soften and mixture thickens slightly. Let cool.
- Remove sweet potato rounds from oven and let cool slightly. Top each round with a slice of pear, a sprinkle of blue cheese, a drizzle of the cranberry mixture, and a few toasted pecans.
- Serve warm as an appetizer or side dish.
Notes
You can customize the seasonings to taste.