Description
A savory-sweet appetizer featuring roasted sweet potato rounds topped with melted Camembert, fresh grapes, and a warm honey-pecan drizzle.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, sliced into 1/2-inch rounds
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 wheel Camembert cheese, rind removed and cubed
- 1 cup red seedless grapes, halved
- 1/4 cup chopped pecans
- 2 tablespoons honey
- 1 teaspoon fresh thyme leaves
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, flipping halfway, until tender and lightly browned.
- Remove sweet potatoes from oven. Top each round with a cube of Camembert. Return to oven for 3-5 minutes, until cheese is melted.
- While sweet potatoes bake, toast pecans in a small skillet over medium heat for 2-3 minutes until fragrant. Stir in honey and warm through.
- Arrange sweet potato rounds on a serving platter. Top with halved grapes, drizzle with honey-pecan mixture, and sprinkle with fresh thyme. Serve warm.
Notes
You can customize the seasonings to taste.