Ingredients
- 600 grams of sweet potatoes
- 400 grams of cherry tomatoes
- Oil
- 3 tablespoons of honey
- 4 cloves of garlic
- 2 balls of burrata
- Basil leaves for garnish
- Pepper and salt
Author of this recipe
An eye-catcher at a festive dinner: these sweet potato chips topped with oven-roasted cherry tomatoes, creamy burrata and basil. The famous Caprese salad but with a huge twist. And you don't need much: the oil in which you roast the cherry tomatoes in the oven is also used for the dressing for this delicious starter. Easy, tasty and full of vegetables – delicious!
Preparation
- Preheat the oven to 200 degrees and line a baking tray with baking paper.
- Divide the tomatoes in an oven dish and add enough oil until the tomatoes are almost completely covered. Then mix the honey into the oil. Remove the skins of the garlic and place them in the bowl. Then roast the cherry tomatoes in the oven for about 30 minutes until they are soft.
- In the meantime, cut the sweet potatoes into slices of about half a centimeter thick and divide them over 2/3 of the baking tray. Sprinkle with a little oil and plenty of salt and pepper and then bake for 15 – 20 minutes until done and golden brown.
- Divide the sweet potato slices over four plates and divide the cherry tomatoes over them. Also place a garlic clove on each plate and divide one or two tablespoons of liquid from the oven dish over the vegetables. Then divide the burrata among the plates and garnish the starter with fresh basil. Finally, sprinkle with some salt and pepper and serve immediately.
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