Introduction

Burrata and Pesto Sweet Potato Toast is a trendy, gluten-free alternative to traditional toast that swaps bread for slices of roasted sweet potatoes. This delicious snack or light meal is not only visually stunning but also packed with flavor. The creamy burrata pairs beautifully with fresh basil pesto, all atop a crispy, caramelized sweet potato base. Whether you’re gluten-intolerant or simply looking to switch up your toast game, this recipe is a refreshing and healthier option. Easy to make and customizable with additional toppings, it’s perfect for breakfast, lunch, or as a quick snack.

Ingredients

• 1 large sweet potato
• 1 ball of burrata cheese (about 4 oz)
• 4 tbsp fresh pesto (store-bought or homemade)
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp balsamic glaze (optional)
• Fresh basil leaves (for garnish)
• 1 tbsp pine nuts (optional, for garnish)
• Red pepper flakes (optional, for garnish)

For Homemade Pesto (optional):

• 2 cups fresh basil leaves
• 1/3 cup pine nuts
• 1/3 cup Parmesan cheese, grated
• 2 cloves garlic
• ½ cup olive oil
• Salt and pepper, to taste
• Juice of half a lemon (optional)

Preparation

Step 1: Prepare the Sweet Potatoes

Preheat your oven to 400°F (200°C). Wash and dry the sweet potato thoroughly, as you’ll be keeping the skin on for added texture. Slice the sweet potato lengthwise into ¼-inch thick slices. You should get about 4 slices from one large sweet potato.

Step 2: Roast the Sweet Potatoes

Place the sweet potato slices on a baking sheet lined with parchment paper. Drizzle both sides of each slice with olive oil and season with a pinch of salt and pepper. Roast the sweet potato slices in the preheated oven for 20-25 minutes, flipping them halfway through, until they are tender in the center and slightly crispy on the edges.

Step 3: Make the Pesto (if homemade)

While the sweet potatoes are roasting, you can prepare the pesto if you’re making it from scratch. In a food processor, combine the basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse until finely chopped. With the food processor running, slowly drizzle in the olive oil until the mixture becomes smooth. Season with salt, pepper, and a squeeze of lemon juice to taste.

Step 4: Prepare the Burrata

Remove the burrata cheese from its packaging and allow it to come to room temperature. Burrata has a delicate, creamy texture, so handle it gently to avoid breaking it apart prematurely. Once ready, cut the ball into smaller portions to spread over the toast.

Step 5: Assemble the Sweet Potato Toast

Once the sweet potato slices are roasted to perfection, remove them from the oven and allow them to cool for a couple of minutes. Spread about 1 tablespoon of pesto over each slice of sweet potato toast. Top with a portion of burrata cheese, letting it slightly melt into the pesto.

Step 6: Garnish and Serve

Drizzle the assembled sweet potato toasts with a little balsamic glaze for a tangy finish, if desired. Garnish with fresh basil leaves and a sprinkle of pine nuts for added texture. For those who enjoy a little heat, you can also sprinkle some red pepper flakes over the top. Serve immediately while the sweet potato slices are still warm.

Cooking Note

• Sweet potato slicing: For best results, aim to slice the sweet potatoes evenly to ensure uniform cooking. If the slices are too thick, they may take longer to roast.
• Burrata alternatives: If you don’t have burrata on hand, fresh mozzarella or ricotta can be used as a substitute, though burrata’s creaminess is unmatched.
• Make it vegan: You can make this recipe vegan by using a dairy-free pesto and swapping burrata for a vegan cheese alternative like cashew-based cheese or tofu ricotta.

Serving Suggestions

• Light meal: Serve with a fresh salad for a light and balanced meal.
• Snack: These sweet potato toasts make an excellent snack or appetizer for gatherings or brunches.
• Breakfast: Enjoy as a gluten-free, veggie-packed breakfast alongside a poached egg or avocado.
• Toppings: Customize with other toppings like cherry tomatoes, sliced avocado, arugula, or roasted red peppers for added flavor and nutrition.

Tips

1. Crispy edges: For extra crispiness, you can broil the sweet potato slices for the last 2 minutes of roasting.
2. Pesto variations: Try making a kale or arugula pesto for a different flavor profile, or add some sun-dried tomatoes to your pesto for a richer taste.
3. Meal prep: Roast extra sweet potato slices and store them in the refrigerator. When ready to eat, simply reheat the slices in a toaster or oven and assemble the toast.
4. Burrata freshness: Use burrata within a day or two of purchasing for the best flavor and texture.

Prep Time:

• 10 minutes

Cooking Time:

• 25 minutes

Total Time:

• 35 minutes

Nutritional Information (Per Serving)

• Calories: 210
• Protein: 6g
• Sodium: 180mg

Conclusion

Burrata and Pesto Sweet Potato Toast is a mouthwatering twist on traditional toast, offering a satisfying and gluten-free option for those looking for a lighter, vegetable-based alternative. The combination of creamy burrata, fresh pesto, and sweet roasted sweet potatoes creates a harmony of flavors and textures in every bite. Whether you’re whipping this up as a quick snack or adding it to your brunch repertoire, this trendy dish will quickly become a favorite in your kitchen. With simple ingredients and a short prep time, it’s an easy yet gourmet treat that’s sure to impress.

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