Servings
6
Prep Time
20 minutes
Cook Time
25 minutes
Crispy roasted sweet potato rounds meet creamy whipped feta in this flavor-packed appetizer. Tossed with Wild Rosemary Infused Olive Oil, Feta & Herb Dipper, and a sprinkle of Black Garlic Infused Sea Salt, each bite is savory, herby, and delicious. A drizzle of Cara Cara Cherry White Barrel Aged Balsamic adds a sweet-tart pop, while cherries and toasted pepitas bring the crunch. Simple to make, yet elegant enough to wow your guests!
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- 2 Large Sweet Potatoes
- 3 Tbsp Wild Rosemary Infused Olive Oil
- 3 tsp Feta & Herb Dipper & Seasoning, divided
- 1 ¼ tsp Black Garlic Infused Sea Salt, divided
- 4oz cup Cream Cheese
- 4oz cup Block Feta Cheese
- 2 Tbsp Cara Cara Cherry White Barrel Aged Balsamic
- Cherries, pitted and halved
- Toasted Pepitas, for garnish
Directions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Scrub sweet potatoes and cut into ¼-inch rounds.
- In a bowl, whisk together 3 Tbsp Wild Rosemary Infused Olive Oil, 2 tsp Feta & Herb Dipper & Seasoning, and 1 tsp Black Garlic Infused Sea Salt. Brush both sides of the sweet potato rounds with the mixture and place on the prepared baking sheet.
- Bake until tender, about 18 minutes. Remove from oven and let cool slightly.
- Meanwhile, in a food processor, blend cream cheese, feta cheese, 2 Tbsp Cara Cara Cherry Balsamic, 1 tsp Feta & Herb Dipper & Seasoning, ¼ tsp Black
- Garlic Infused Sea Salt, and 2 Tbsp water until smooth.
- Pipe or spread the cheese mixture onto the baked sweet potato rounds.
- Top each round with a cherry, toasted pepitas, and a drizzle of Cara Cara Cherry White Barrel Aged Balsamic. Enjoy!
