Step 1: Prepare the Sweet Potato Crostini

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Arrange the sweet potato rounds on the baking sheet in a single layer. Brush both sides of each slice with olive oil, then season with salt and pepper.
3. Roast in the preheated oven for 20-25 minutes, flipping halfway through until the sweet potatoes are golden and slightly crisp at the edges. Remove from oven and allow to cool slightly.

Step 2: Make the Rosemary Pesto

1. In a food processor, combine basil, rosemary, walnuts, Parmesan cheese, and garlic. Pulse until the mixture is finely chopped.
2. While the food processor is running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency. Season with salt and pepper to taste.

Step 3: Assemble the Crostini

1. Place a small spoonful of rosemary pesto on each roasted sweet potato slice, spreading it evenly.
2. Add a piece of burrata on top of each sweet potato slice, pressing gently so it stays in place.
3. Sprinkle a few pomegranate seeds on top of the burrata for a burst of color and flavor.

Step 4: Add the Finishing Touches

1. Sprinkle each crostini with crushed walnuts for added crunch.
2. Garnish with small rosemary sprigs if desired for a festive touch.

Step 5: Serve Arrange the crostini on a serving platter and serve warm or at room temperature. Enjoy!