Description
A vibrant, seasonal appetizer featuring roasted sweet potato rounds topped with creamy burrata, tart cranberries, and crunchy pistachios.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 8 ounces burrata cheese
- 1/2 cup dried cranberries
- 1/3 cup shelled pistachios, toasted and roughly chopped
- 2 tablespoons honey or maple syrup
- Fresh thyme or rosemary for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss sweet potato rounds with olive oil, smoked paprika, garlic powder, salt, and pepper. Arrange in a single layer on the baking sheet.
- Roast for 20-25 minutes, flipping halfway, until tender and lightly browned. Let cool slightly.
- Place roasted rounds on a serving platter. Top each with a piece of burrata, then sprinkle with cranberries and pistachios.
- Drizzle with honey or maple syrup and garnish with fresh herbs. Serve warm.
Notes
You can customize the seasonings to taste.