If you’ve never roasted grapes before, you’re in for a treat! These Roasted Grape, Rosemary & Goat Cheese Sweet Potato Melbas are off the charts amazing.
This is the year of me roasting things I’ve never roasted before and me loving every second of it. Earlier this week I posted my Roasted Tomato & Garlic Bruschetta and now I’m sharing my favorite sweet potato melbas.
Let’s take a moment to pause and give a moment of appreciation to the beauty of this dish. It’s truly stunning and stupidly easy to throw together. This does not look this pretty because of my food styling, it just IS pretty. The purple, the orange, the green & pop of white – love it.
So – about the recipe. You’re just going to roast the sweet potato melbas & grapes until they’re happy little campers, slather on some goat cheese & top it off with pecans if that’s your thing. Insta-party. Insta-festive.
So I bet you’re wondering…
What is a melba?
Melba is usually thin toast that is slathered with cheese or spread. Here, we’re using thinly sliced and roasted sweet potatoes. Don’t that beat all?
The spread is goat cheese and we’re topping with roasted grapes, rosemary, and crunchy pecans.
LET’S GET TO IT!
What you’ll need for this easy appetizer
Sweet potatoes
Olive oil
Red grapes
Garlic
Rosemary
Salt
Pepper
Goat cheese
Pecans (optional)
How do you make sweet potato melbas?
Preheat the oven to 400 degrees.
Wash, dry and slice the sweet potatoes into 1/4 inch thick rounds. Place them on a baking sheet lined with parchment and drizzle on 3 teaspoons of the olive oil and 1/2 teaspoon of the salt. Place in the oven for 40 minutes, or until they’re golden brown.
Add the grapes on another baking sheet. Drizzle them with the remaining olive oil. Sprinkle on the rosemary, garlic cloves, salt, and pepper. Place into the oven for 40 minutes, until the grapes soften and appear slightly shriveled.
Remove everything from the oven and let cool. When you’re ready to serve, spread goat cheese onto each sweet potato melba and top with the grape mixture. Sprinkle with chopped pecans if desired. Enjoy!!
Roasted Grape, Rosemary & Goat Cheese Sweet Potato Melbas
If you’ve never roasted grapes before, you’re in for a treat! These Roasted Grape, Rosemary & Goat Cheese Sweet Potato Melbas are off the charts amazing.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8-10 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
- 3 medium sweet potatoes
- 1 Tbsp. + 3 tsp. olive oil, divided
- 1 tsp. salt, divided
- 1 + 1/2 lbs. red grapes
- 5 garlic cloves, sliced
- 2 Tbsp. chopped, fresh rosemary
- 1/4 tsp. pepper
- about 4 oz. goat cheese
- 1/4 cup chopped pecans (optional)
Instructions
- Preheat the oven to 400 degrees.
- Wash, dry and slice the sweet potatoes into 1/4 inch thick rounds. Place them on a baking sheet lined with parchment and drizzle on 3 teaspoons of the olive oil and 1/2 teaspoon of the salt. Place in the oven for 40 minutes, or until they’re golden brown.
- Add the grapes on another baking sheet. Drizzle them with the remaining olive oil. Sprinkle on the rosemary, garlic cloves, salt, and pepper. Place into the oven for 40 minutes, until the grapes soften and appear slightly shriveled.
- Remove everything from the oven and let cool. When you’re ready to serve, spread goat cheese onto each sweet potato melba and top with the grape mixture. Sprinkle with chopped pecans if desired. Enjoy!!
These look fabulous! I’ve got to try them!