Delight your guests this holiday season with this elegant and delicious appetizer: Roasted Sweet Potato Crostini topped with creamy burrata, tangy cranberry sauce, and fragrant sage walnut pesto. The sweet potatoes serve as a unique, gluten-free base that’s crispy on the outside and tender inside, making each bite a burst of holiday flavors. Perfect for festive gatherings, this appetizer combines rustic charm with gourmet taste and will surely impress family and friends alike.
Ingredients:
For the Sweet Potato Crostini:
- 2 large sweet potatoes, sliced into ¼-inch rounds
- 2 tbsp olive oil
- Sea salt flakes, for seasoning
- Freshly ground black pepper, to taste
- Finely chopped rosemary, for garnish
For the Toppings:
- 8 oz burrata cheese, torn into small pieces
- 1 cup cranberry sauce (homemade or store-bought)
- Fresh sage leaves, for garnish
For the Sage Walnut Pesto:
- 1 cup fresh sage leaves
- ½ cup fresh parsley leaves
- ½ cup walnuts, toasted
- ¼ cup grated Parmesan cheese
- 2 garlic cloves
- ½ cup olive oil
- Salt and pepper, to taste
Preparation:
Step 1: Prepare the Sweet Potato Crostini
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice the sweet potatoes into ¼-inch rounds, aiming for uniform thickness to ensure even roasting.
- Arrange the sweet potato rounds on the prepared baking sheet in a single layer.
- Drizzle olive oil over the sweet potato slices, then season with sea salt flakes and freshly ground black pepper.
- Roast in the preheated oven for 20-25 minutes, flipping halfway through, until golden and crispy on the edges. Remove from oven and let cool slightly.
Step 2: Make the Sage Walnut Pesto
- In a food processor, combine sage leaves, parsley, toasted walnuts, Parmesan cheese, and garlic.
- Pulse until finely chopped, then slowly drizzle in the olive oil while processing until the mixture becomes a smooth pesto.
- Season with salt and pepper to taste. Set aside.
Step 3: Assemble the Crostini
- Once the sweet potato rounds are slightly cooled, spread a small dollop of sage walnut pesto on each slice.
- Top each round with a tear of burrata cheese.
- Add a small spoonful of cranberry sauce over the burrata.
Step 4: Garnish and Finish
- Sprinkle each crostini with finely chopped rosemary and a pinch of sea salt flakes for added flavor and presentation.
- Garnish with fresh sage leaves for a festive, aromatic touch.
Step 5: Serve
- Arrange the crostini on a serving platter and serve immediately while the sweet potatoes are warm and the burrata is creamy.
Cooking Notes:
- Ensure the sweet potato slices are not too thick; around ¼-inch thickness works best to create a stable base that crisps up well.
- For an extra touch of sweetness, drizzle a bit of honey over the cranberry sauce on each crostini.
- If you prefer a sharper flavor, add a few drops of balsamic glaze on top for a tart contrast.
Serving Suggestions:
Serve these sweet potato crostini as a festive appetizer or as part of a holiday charcuterie board. They pair well with sparkling wine or a light red, such as Pinot Noir, to complement the earthy and sweet flavors of the dish.
Tips:
- Toast the walnuts for the pesto lightly in a dry skillet over medium heat until fragrant; this brings out their natural oils and enhances the pesto’s flavor.
- For the cranberry sauce, homemade works best to control the sweetness, but high-quality store-bought options are a quick alternative.
- Use fresh, high-quality sage and rosemary for the best aroma and flavor.
Prep Time:
20 minutes
Cooking Time:
25 minutes
Total Time:
45 minutes
Nutritional Information (per serving):
- Calories: 210
- Protein: 5g
- Sodium: 250mg
Conclusion
Roasted Sweet Potato Crostini with Burrata, Cranberry Sauce, and Sage Walnut Pesto is a show-stopping appetizer that combines vibrant seasonal ingredients with ease of preparation. The rich, creamy burrata complements the tart cranberry sauce and earthy pesto for a layered bite that’s deliciously memorable. Ideal for any holiday celebration, this appetizer will set the tone for a flavorful, festive meal that your guests will rave about long after.
PrintRoasted Sweet Potato Crostini with Burrata, Cranberry Sauce, and Sage Walnut Pesto
- Total Time: 45 minutes
Ingredients
For the Sweet Potato Crostini:
- 2 large sweet potatoes, sliced into ¼-inch rounds
- 2 tbsp olive oil
- Sea salt flakes, for seasoning
- Freshly ground black pepper, to taste
- Finely chopped rosemary, for garnish
For the Toppings:
- 8 oz burrata cheese, torn into small pieces
- 1 cup cranberry sauce (homemade or store-bought)
- Fresh sage leaves, for garnish
For the Sage Walnut Pesto:
- 1 cup fresh sage leaves
- ½ cup fresh parsley leaves
- ½ cup walnuts, toasted
- ¼ cup grated Parmesan cheese
- 2 garlic cloves
- ½ cup olive oil
- Salt and pepper, to taste
Instructions
Step 1: Prepare the Sweet Potato Crostini
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice the sweet potatoes into ¼-inch rounds, aiming for uniform thickness to ensure even roasting.
- Arrange the sweet potato rounds on the prepared baking sheet in a single layer.
- Drizzle olive oil over the sweet potato slices, then season with sea salt flakes and freshly ground black pepper.
- Roast in the preheated oven for 20-25 minutes, flipping halfway through, until golden and crispy on the edges. Remove from oven and let cool slightly.
Step 2: Make the Sage Walnut Pesto
- In a food processor, combine sage leaves, parsley, toasted walnuts, Parmesan cheese, and garlic.
- Pulse until finely chopped, then slowly drizzle in the olive oil while processing until the mixture becomes a smooth pesto.
- Season with salt and pepper to taste. Set aside.
Step 3: Assemble the Crostini
- Once the sweet potato rounds are slightly cooled, spread a small dollop of sage walnut pesto on each slice.
- Top each round with a tear of burrata cheese.
- Add a small spoonful of cranberry sauce over the burrata.
Step 4: Garnish and Finish
- Sprinkle each crostini with finely chopped rosemary and a pinch of sea salt flakes for added flavor and presentation.
- Garnish with fresh sage leaves for a festive, aromatic touch.
Step 5: Serve
- Arrange the crostini on a serving platter and serve immediately while the sweet potatoes are warm and the burrata is creamy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 210
- Sodium: 250mg
- Protein: 5g