Description
A festive and elegant appetizer featuring roasted sweet potato rounds topped with sliced pears, tangy blue cheese, a sweet-tart cranberry drizzle, and crunchy pecans.
Ingredients
Scale
For the Crust:
- 2 medium sweet potatoes, peeled and sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 ripe pear, cored and thinly sliced
- 1/2 cup crumbled blue cheese
- 1/4 cup dried cranberries
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 1/4 cup chopped pecans, toasted
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato rounds with olive oil, salt, and pepper, then arrange in a single layer on a baking sheet. Roast for 20-25 minutes until tender and lightly browned.
- While sweet potatoes roast, prepare the cranberry drizzle: In a small saucepan over low heat, combine dried cranberries, honey, and balsamic vinegar. Cook for 5-7 minutes, stirring occasionally, until cranberries soften and mixture thickens slightly. Remove from heat and let cool.
- Arrange roasted sweet potato rounds on a serving platter. Top each round with a slice of pear, a sprinkle of blue cheese, a drizzle of the cranberry mixture, and a few chopped pecans. Serve warm or at room temperature.
Notes
You can customize the seasonings to taste.