Description
A festive and elegant holiday appetizer featuring roasted sweet potato rounds topped with creamy burrata and a vibrant sage pesto, arranged in a beautiful wreath shape.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, sliced into 1/4-inch rounds
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 8 oz burrata cheese
- 1 cup fresh sage leaves
- 1/4 cup toasted pine nuts
- 1/4 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1 clove garlic
- Salt and pepper to taste
- Fresh pomegranate seeds for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato rounds with olive oil, salt, pepper, and garlic powder. Arrange in a single layer on baking sheets and roast for 20-25 minutes until tender and lightly browned.
- While potatoes roast, make the sage pesto: In a food processor, combine sage, pine nuts, Parmesan, garlic, and olive oil. Blend until smooth, then season with salt and pepper.
- Arrange roasted sweet potato rounds in a circle on a large platter, slightly overlapping to form a wreath shape.
- Place the burrata in the center of the wreath, gently tearing it open to expose the creamy center.
- Drizzle the sage pesto over the sweet potatoes and burrata. Garnish with fresh pomegranate seeds for a festive touch.
- Serve immediately while warm.
Notes
You can customize the seasonings to taste.