Looking for a vegetarian appetizer?
This combines sweet and savoury and is packed with delicious nutrition!
So simply and easy to make.
2 sweet potatoes, cut into thin rounds – approx. 1/8 inch to ¼ inch wide
2 tbsp "Olive the Best" Greek Oregano Fused Olive Oil
sea salt and freshly ground pepper
¼ lb gorgonzola cheese, crumbled
½ cup walnuts halves or pecans
2 tbsp fresh rosemary leaves
¼ cup Greek honey
Optional - top with dried cranberries
1
Preheat an oven to 250°F Line a baking sheet with aluminum foil.
2
In a large bowl, toss together the sweet potatoes and Greek Oregano Fused
Olive Oil until fully coated.
3
Place sweet potato slices on baking sheet, season with salt and pepper
4
Bake for 1 hour on each side until the potatoes are golden and crispy, once baked set aside and let cool.
5
Layer your sweet potato slices with gorgonzola cheese, walnuts,
rosemary, and drizzle with honey.
Ingredients
2 sweet potatoes, cut into thin rounds – approx. 1/8 inch to ¼ inch wide
2 tbsp "Olive the Best" Greek Oregano Fused Olive Oil
sea salt and freshly ground pepper
¼ lb gorgonzola cheese, crumbled
½ cup walnuts halves or pecans
2 tbsp fresh rosemary leaves
¼ cup Greek honey
Optional - top with dried cranberries
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