The Sweet Potato and Burrata Flatbread with Pesto and Balsamic Glaze is a stunning fusion of flavors, combining the rich, creamy texture of burrata, the sweet and earthy taste of roasted sweet potatoes, and the fresh, vibrant flavor of pesto. Drizzled with a tangy balsamic glaze, this flatbread is a delicious and elegant dish that works well as an appetizer, a light lunch, or even a centerpiece for a party platter. The combination of crispy flatbread, creamy cheese, and bright toppings creates a delightful mix of textures and flavors that will satisfy any palate.

Ingredients

For the Flatbread:

• 2 medium-sized flatbreads or naan bread
• 1 medium sweet potato, peeled and thinly sliced
• 2 tablespoons olive oil (for roasting)
• Salt and pepper to taste
• 1 ball burrata cheese (about 8 oz)
• ½ cup pesto (store-bought or homemade)
• 2 tablespoons balsamic glaze (store-bought or homemade)

For the Homemade Pesto (optional):

• 2 cups fresh basil leaves
• ¼ cup pine nuts (or walnuts)
• 2 garlic cloves
• ½ cup grated Parmesan cheese
• ⅓ cup olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional, for extra brightness)

Optional Toppings:

• Arugula or fresh basil leaves
• Crushed red pepper flakes (for heat)
• Toasted pine nuts (for added crunch)

Preparation

Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Place the thinly sliced sweet potatoes on a baking sheet lined with parchment paper.
3. Drizzle the sweet potatoes with olive oil, and season with salt and pepper.
4. Roast for 20-25 minutes, flipping halfway through, until the sweet potato slices are golden and tender. Remove from the oven and set aside.

Step 2: Make the Pesto (if using homemade)

1. In a food processor, combine fresh basil, pine nuts, garlic, Parmesan cheese, and lemon juice (if using).
2. Pulse until the ingredients are finely chopped.
3. With the motor running, slowly add olive oil until the mixture is smooth and creamy. Taste and season with salt and pepper as needed.
4. Set the pesto aside.

Step 3: Assemble the Flatbread

1. Preheat your oven to 375°F (190°C) or turn the broiler on high, depending on how crisp you want your flatbread.
2. Lay the flatbreads or naan on a baking sheet. If you like crispier flatbread, lightly toast them in the oven for about 5 minutes before adding the toppings.
3. Spread an even layer of pesto over each flatbread, making sure to cover the surface generously.
4. Arrange the roasted sweet potato slices on top of the pesto.
5. Tear the burrata ball into smaller pieces and place them across the flatbreads.
6. Optionally, add a few arugula leaves or fresh basil leaves for extra freshness.

Step 4: Bake the Flatbread

1. Place the flatbreads in the oven and bake for about 7-10 minutes, or until the burrata begins to melt slightly and the edges of the flatbread are golden and crisp.
2. Remove the flatbread from the oven.

Step 5: Add the Finishing Touches

1. Drizzle the balsamic glaze generously over the flatbreads. The glaze adds a tangy-sweet contrast that enhances the other flavors.
2. Optionally, sprinkle crushed red pepper flakes for a hint of spice or toasted pine nuts for a bit of crunch.
3. Slice the flatbread into squares or wedges and serve immediately.

Cooking Notes:

• Flatbread options: You can use store-bought naan, flatbread, or even pizza dough for this recipe. If using pizza dough, bake the dough before adding the toppings for a crispier base.
• Sweet potato tip: Make sure the sweet potato slices are evenly sized to ensure they cook at the same rate. Thinner slices will cook more quickly and caramelize nicely.
• Burrata: For best results, let the burrata come to room temperature before using it on the flatbread. This will make it easier to tear and will allow it to melt beautifully when baked.

Serving Suggestions:

This Sweet Potato and Burrata Flatbread is perfect as a shared appetizer at a gathering, but it’s also satisfying enough to serve as a light lunch or dinner with a side salad. Pair it with a simple arugula salad dressed in lemon vinaigrette for a well-rounded meal. For drinks, a crisp white wine or a light beer will complement the rich flavors of the flatbread perfectly.

Tips:

• Make it gluten-free: Swap out the flatbread for a gluten-free version, or use cauliflower crust for a lower-carb option.
• Add protein: For a heartier meal, add slices of prosciutto or roasted chicken on top of the flatbread before baking.
• Customize the vegetables: Swap the sweet potatoes with other roasted vegetables like butternut squash, zucchini, or bell peppers to vary the flavor profile.

Prep Time:

15 minutes

Cooking Time:

25 minutes (plus assembly)

Total Time:

40 minutes

Nutritional Information (per serving):

• Calories: 420
• Protein: 14g
• Sodium: 520mg
• Carbohydrates: 45g
• Fat: 24g
• Fiber: 4g

Conclusion:

The Sweet Potato and Burrata Flatbread with Pesto and Balsamic Glaze is an irresistible combination of flavors that showcases the versatility of flatbread. The roasted sweet potatoes add a caramelized sweetness, while the creamy burrata melts perfectly into the warm pesto-covered flatbread. The drizzle of balsamic glaze ties everything together, offering a tangy contrast to the rich, savory ingredients. Whether served as an appetizer, snack, or light meal, this flatbread is sure to impress with its gourmet yet simple appeal. Perfect for fall gatherings or casual dinners, this dish is one that will keep people coming back for more.

Sweet Potato and Burrata Flatbread with Pesto and Balsamic Glaze

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• Author: Imili Johnson
• Total Time: 40 minutes

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Ingredients

Scale 1x2x3x

For the Flatbread:

• 2 medium-sized flatbreads or naan bread
• 1 medium sweet potato, peeled and thinly sliced
• 2 tablespoons olive oil (for roasting)
• Salt and pepper to taste
• 1 ball burrata cheese (about 8 oz)
• ½ cup pesto (store-bought or homemade)
• 2 tablespoons balsamic glaze (store-bought or homemade)

For the Homemade Pesto (optional):

• 2 cups fresh basil leaves
• ¼ cup pine nuts (or walnuts)
• 2 garlic cloves
• ½ cup grated Parmesan cheese
• ⅓ cup olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional, for extra brightness)

Optional Toppings:

• Arugula or fresh basil leaves
• Crushed red pepper flakes (for heat)
• Toasted pine nuts (for added crunch)

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Instructions

Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C).
2. Place the thinly sliced sweet potatoes on a baking sheet lined with parchment paper.
3. Drizzle the sweet potatoes with olive oil, and season with salt and pepper.
4. Roast for 20-25 minutes, flipping halfway through, until the sweet potato slices are golden and tender. Remove from the oven and set aside.

Step 2: Make the Pesto (if using homemade)

1. In a food processor, combine fresh basil, pine nuts, garlic, Parmesan cheese, and lemon juice (if using).
2. Pulse until the ingredients are finely chopped.
3. With the motor running, slowly add olive oil until the mixture is smooth and creamy. Taste and season with salt and pepper as needed.
4. Set the pesto aside.

Step 3: Assemble the Flatbread

1. Preheat your oven to 375°F (190°C) or turn the broiler on high, depending on how crisp you want your flatbread.
2. Lay the flatbreads or naan on a baking sheet. If you like crispier flatbread, lightly toast them in the oven for about 5 minutes before adding the toppings.
3. Spread an even layer of pesto over each flatbread, making sure to cover the surface generously.
4. Arrange the roasted sweet potato slices on top of the pesto.
5. Tear the burrata ball into smaller pieces and place them across the flatbreads.
6. Optionally, add a few arugula leaves or fresh basil leaves for extra freshness.

Step 4: Bake the Flatbread

1. Place the flatbreads in the oven and bake for about 7-10 minutes, or until the burrata begins to melt slightly and the edges of the flatbread are golden and crisp.
2. Remove the flatbread from the oven.

Step 5: Add the Finishing Touches

1. Drizzle the balsamic glaze generously over the flatbreads. The glaze adds a tangy-sweet contrast that enhances the other flavors.
2. Optionally, sprinkle crushed red pepper flakes for a hint of spice or toasted pine nuts for a bit of crunch.
3. Slice the flatbread into squares or wedges and serve immediately.

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

Nutrition

• Calories: 420
• Sodium: 520mg
• Fat: 24g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 14g