Roasted Sweet Potato Crostini with Burrata, Cranberry Sauce, and Sage Walnut Pesto

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

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Slice the sweet potatoes into ¼-inch rounds, aiming for uniform thickness to ensure even roasting.
  3. Arrange the sweet potato rounds on the prepared baking sheet in a single layer.
  4. Drizzle olive oil over the sweet potato slices, then season with sea salt flakes and freshly ground black pepper.
  5. 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

  1. In a food processor, combine sage leaves, parsley, toasted walnuts, Parmesan cheese, and garlic.
  2. Pulse until finely chopped, then slowly drizzle in the olive oil while processing until the mixture becomes a smooth pesto.
  3. Season with salt and pepper to taste. Set aside.

Step 3: Assemble the Crostini

  1. Once the sweet potato rounds are slightly cooled, spread a small dollop of sage walnut pesto on each slice.
  2. Top each round with a tear of burrata cheese.
  3. Add a small spoonful of cranberry sauce over the burrata.

Step 4: Garnish and Finish

  1. Sprinkle each crostini with finely chopped rosemary and a pinch of sea salt flakes for added flavor and presentation.
  2. Garnish with fresh sage leaves for a festive, aromatic touch.

Step 5: Serve

  1. 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.

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Roasted Sweet Potato Crostini with Burrata, Cranberry Sauce, and Sage Walnut Pesto


  • Author: Imili Johnson
  • Total Time: 45 minutes

Ingredients

Scale

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

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Slice the sweet potatoes into ¼-inch rounds, aiming for uniform thickness to ensure even roasting.
  3. Arrange the sweet potato rounds on the prepared baking sheet in a single layer.
  4. Drizzle olive oil over the sweet potato slices, then season with sea salt flakes and freshly ground black pepper.
  5. 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

  1. In a food processor, combine sage leaves, parsley, toasted walnuts, Parmesan cheese, and garlic.
  2. Pulse until finely chopped, then slowly drizzle in the olive oil while processing until the mixture becomes a smooth pesto.
  3. Season with salt and pepper to taste. Set aside.

Step 3: Assemble the Crostini

  1. Once the sweet potato rounds are slightly cooled, spread a small dollop of sage walnut pesto on each slice.
  2. Top each round with a tear of burrata cheese.
  3. Add a small spoonful of cranberry sauce over the burrata.

Step 4: Garnish and Finish

  1. Sprinkle each crostini with finely chopped rosemary and a pinch of sea salt flakes for added flavor and presentation.
  2. Garnish with fresh sage leaves for a festive, aromatic touch.

Step 5: Serve

  1. 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

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