Holiday Sweet Potato Crostini with Burrata, Pomegranate Seeds, and Rosemary Pesto

Sweet potato crostini are a delightful and healthy holiday appetizer. In this recipe, sweet potato slices are roasted to perfection, topped with creamy burrata cheese, and adorned with vibrant pomegranate seeds, crushed walnuts, and an herbaceous rosemary pesto. These crostini are not only visually stunning but also packed with a balanced mix of flavors and textures, from the creamy burrata to the sweet-tart pomegranate seeds and earthy walnuts. Perfect for holiday gatherings, this easy-to-make appetizer will impress your guests with its festive colors and fresh ingredients.


Ingredients:

For the Sweet Potato Crostini

  • 2 large sweet potatoes, washed and cut into ¼-inch rounds
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

For the Rosemary Pesto

  • 1 cup fresh basil leaves
  • 1 tablespoon fresh rosemary leaves
  • 2 tablespoons walnuts (extra for topping)
  • ¼ cup grated Parmesan cheese
  • 1 clove garlic
  • ¼ cup olive oil
  • Salt and pepper, to taste

Toppings

  • 6 ounces burrata cheese, torn into pieces
  • ½ cup pomegranate seeds
  • ¼ cup crushed walnuts (for extra crunch)
  • Fresh rosemary sprigs (optional, for garnish)

Preparation

Step 1: Prepare the Sweet Potato Crostini

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Arrange the sweet potato rounds on the baking sheet in a single layer. Brush both sides of each slice with olive oil, then season with salt and pepper.
  3. Roast in the preheated oven for 20-25 minutes, flipping halfway through until the sweet potatoes are golden and slightly crisp at the edges. Remove from oven and allow to cool slightly.

Step 2: Make the Rosemary Pesto

  1. In a food processor, combine basil, rosemary, walnuts, Parmesan cheese, and garlic. Pulse until the mixture is finely chopped.
  2. While the food processor is running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency. Season with salt and pepper to taste.

Step 3: Assemble the Crostini

  1. Place a small spoonful of rosemary pesto on each roasted sweet potato slice, spreading it evenly.
  2. Add a piece of burrata on top of each sweet potato slice, pressing gently so it stays in place.
  3. Sprinkle a few pomegranate seeds on top of the burrata for a burst of color and flavor.

Step 4: Add the Finishing Touches

  1. Sprinkle each crostini with crushed walnuts for added crunch.
  2. Garnish with small rosemary sprigs if desired for a festive touch.

Step 5: Serve Arrange the crostini on a serving platter and serve warm or at room temperature. Enjoy!


Cooking Notes

  • Burrata Substitute: If burrata is unavailable, fresh mozzarella or even whipped ricotta can be used.
  • Make-Ahead Tips: The rosemary pesto can be made up to 3 days in advance and stored in the refrigerator. Sweet potato rounds can also be pre-roasted and assembled right before serving.
  • Seasoning: Adjust salt and pepper in both the pesto and the sweet potatoes based on your preference.

Serving Suggestions

  • Festive Platter: Arrange on a large platter with extra rosemary sprigs for a beautiful presentation.
  • Pairing: Serve with a crisp white wine or sparkling drink to complement the fresh, bright flavors of the crostini.
  • Holiday Spread: Pair with other small bites like cheese and charcuterie boards, stuffed mushrooms, or cranberry brie bites.

Tips

  • Slice Evenly: For best results, make sure sweet potato slices are of similar thickness so they roast evenly.
  • Pesto Variations: For a different flavor, try substituting rosemary with thyme or sage.
  • Storage: Store leftover pesto in an airtight container with a thin layer of olive oil on top to preserve freshness.

Prep Time:

15 minutes

Cooking Time:

25 minutes

Total Time:

40 minutes


Nutritional Information (per crostini, approximate)

  • Calories: 110
  • Protein: 3g
  • Sodium: 80mg

Conclusion

Holiday Sweet Potato Crostini with Burrata, Pomegranate Seeds, and Rosemary Pesto is a quick and beautiful appetizer that embodies festive flavors and colors. This easy-to-make dish balances creamy, crunchy, sweet, and savory elements to create a memorable appetizer that will elevate any holiday spread. With its fresh ingredients and vibrant toppings, this crostini is sure to be a crowd-pleaser at your next gathering.

Print
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Holiday Sweet Potato Crostini with Burrata, Pomegranate Seeds, and Rosemary Pesto


  • Author: Imili Johnson
  • Total Time: 40 minutes

Ingredients

Scale

For the Sweet Potato Crostini

  • 2 large sweet potatoes, washed and cut into ¼-inch rounds
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

For the Rosemary Pesto

  • 1 cup fresh basil leaves
  • 1 tablespoon fresh rosemary leaves
  • 2 tablespoons walnuts (extra for topping)
  • ¼ cup grated Parmesan cheese
  • 1 clove garlic
  • ¼ cup olive oil
  • Salt and pepper, to taste

Toppings

  • 6 ounces burrata cheese, torn into pieces
  • ½ cup pomegranate seeds
  • ¼ cup crushed walnuts (for extra crunch)
  • Fresh rosemary sprigs (optional, for garnish)

Instructions

Step 1: Prepare the Sweet Potato Crostini

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Arrange the sweet potato rounds on the baking sheet in a single layer. Brush both sides of each slice with olive oil, then season with salt and pepper.
  3. Roast in the preheated oven for 20-25 minutes, flipping halfway through until the sweet potatoes are golden and slightly crisp at the edges. Remove from oven and allow to cool slightly.

Step 2: Make the Rosemary Pesto

  1. In a food processor, combine basil, rosemary, walnuts, Parmesan cheese, and garlic. Pulse until the mixture is finely chopped.
  2. While the food processor is running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency. Season with salt and pepper to taste.

Step 3: Assemble the Crostini

  1. Place a small spoonful of rosemary pesto on each roasted sweet potato slice, spreading it evenly.
  2. Add a piece of burrata on top of each sweet potato slice, pressing gently so it stays in place.
  3. Sprinkle a few pomegranate seeds on top of the burrata for a burst of color and flavor.

Step 4: Add the Finishing Touches

  1. Sprinkle each crostini with crushed walnuts for added crunch.
  2. Garnish with small rosemary sprigs if desired for a festive touch.

Step 5: Serve Arrange the crostini on a serving platter and serve warm or at room temperature. Enjoy!

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes

Nutrition

  • Calories: 110
  • Sodium: 80mg
  • Protein: 3g

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