Description
A sophisticated appetizer featuring roasted sweet potato rounds topped with creamy ricotta, sweet-tart roasted grapes, and a fragrant maple-thyme reduction.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup red grapes
- 1 cup whole-milk ricotta cheese
- 1/2 cup pure maple syrup
- 4 sprigs fresh thyme, plus extra for garnish
- 1 tablespoon balsamic vinegar
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 lightly browned.
- On a separate baking sheet, spread grapes and roast alongside sweet potatoes for 15-20 minutes until slightly shriveled and juicy.
- While vegetables roast, combine maple syrup and thyme sprigs in a small saucepan. Simmer over medium-low heat for 8-10 minutes until slightly thickened. Remove thyme sprigs and stir in balsamic vinegar.
- To assemble, spread a dollop of ricotta on each sweet potato round. Top with a few roasted grapes, drizzle with maple-thyme reduction, and garnish with fresh thyme leaves.
Notes
You can customize the seasonings to taste.