Description
A festive and elegant holiday appetizer featuring roasted sweet potato rounds topped with creamy burrata and a vibrant sage pesto, arranged in a beautiful wreath shape.
Ingredients
Scale
For the Crust:
- 2 large sweet potatoes, peeled and sliced into 1/4-inch rounds
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 8 oz burrata cheese
- 1 cup fresh sage leaves
- 1/4 cup toasted pine nuts
- 1/4 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1 garlic clove
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potato rounds with 2 tbsp olive oil, salt, and pepper. Arrange in a single layer on baking sheets and roast for 20-25 minutes until tender and slightly golden.
- While potatoes roast, make the sage pesto: In a food processor, combine sage, pine nuts, Parmesan, garlic, and 1/2 cup olive oil. Blend until smooth. Season with salt and pepper.
- Arrange roasted sweet potato rounds in a circular wreath shape on a large platter, slightly overlapping the edges.
- Gently tear the burrata into pieces and place over the sweet potato rounds.
- Drizzle the sage pesto over the burrata and sweet potatoes. Garnish with extra sage leaves or pine nuts if desired.
- Serve immediately as a stunning holiday appetizer.
Notes
You can customize the seasonings to taste.