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Sweet Potato Rounds with Brie, Cranberry & Walnuts: A Festive Holiday Appetizer
Growing up in my mother’s kitchen in Morocco, we always celebrated with dishes that married earthy flavors with sweet and savory notes. That rich culinary heritage, combined with my classical French training in Paris and the vibrant food scene here in NYC, inspires recipes like these incredible baked sweet potato rounds with brie, cranberry & walnuts. This isn’t just another appetizer; it’s a symphony of textures and tastes, designed to be the standout holiday sweet potato appetizer at any gathering. These roasted sweet potato rounds with brie become wonderfully tender, topped with creamy melted brie, tart dried cranberries, and crunchy walnuts, all brought together with a hint of honey. They are simple enough for a weeknight but elegant enough for Christmas Eve.
The beauty of these sweet potato brie cranberry bites lies in their stunning contrast. Imagine perfectly caramelized sweet potato, warm and soft, providing the sweet foundation. Then, a dollop of rich, buttery brie melts into a luscious pool, offering a creamy counterpoint. The cranberries burst with a tart sweetness, a nod to traditional holiday flavors, while the walnuts add that essential crunch and a touch of earthiness. It’s a delightful dance for your palate, hitting all the right notes – sweet, savory, creamy, crunchy – a true example of how humble ingredients can be transformed with just a little culinary finesse, a principle I learned well during my days mastering sauces in Paris.
I’ve tinkered with this recipe for years, perfecting the balance to ensure each bite is heavenly. Many holiday sweet potato appetizers can be overly sweet or too heavy, but I’ve designed these to be light yet satisfying. This recipe offers a unique angle with its focus on perfectly roasted, non-soggy sweet potato rounds that serve as the ideal base. I’ll share my pro tips for achieving that perfect roasted texture and highlight a common mistake to avoid, ensuring your sweet potato rounds with brie, cranberry, and walnuts are absolutely flawless every time. Get ready to impress your guests with this easy yet elegant dish!
Why This Sweet Potato Roast Recipe Is the Best
The secret to these stellar sweet potato rounds with brie, cranberry & walnuts lies in the careful balance of ingredients and my signature roasting technique. I learned in Paris how the quality of each component elevates the final dish, and here in NYC, I always seek out the freshest sweet potatoes. The slight caramelization of the sweet potatoes provides a naturally sweet base that perfectly complements the rich, tangy brie. Unlike other baked sweet potato rounds appetizer recipes, I’ve found the precise olive oil coating ensures even roasting and prevents sticking, leading to beautifully tender and golden rounds.
Texture is paramount in a great appetizer, and this recipe delivers on all fronts. While many struggle with soggy sweet potato rounds, Sara’s method guarantees a tender interior with slightly crisped edges. The creamy, molten brie adds a luxurious silkiness, which contrasts wonderfully with the chewy dried cranberries and the satisfying crunch of walnuts. From a chef’s perspective, this medley isn’t just random; it’s a deliberate orchestration of mouthfeel that keeps you coming back for more, inspired by the layered complexities of Moroccan dishes and the precise execution of French cuisine.
What truly makes this recipe exceptional, especially for busy hosts, is how foolproof and fast it is. These holiday sweet potato appetizers come together in just 35 minutes, making them perfect for last-minute entertaining. The simplicity of preparation doesn’t compromise on flavor or presentation; in fact, it enhances it. You don’t need exotic ingredients or advanced culinary skills to create something truly memorable. It’s a reliable, delicious, and incredibly versatile recipe that I pull out of my hat whenever I need a crowd-pleaser that takes minimal effort for maximum impact.
Baked Sweet Potato Rounds Appetizer Ingredients
Here in NYC, I love browsing the farmer’s markets for the season’s best produce, and come fall, plump sweet potatoes are always on my list. They’re the star of these sweet potato brie cranberry bites. I also make sure to pick up a good quality brie – one that’s soft and creamy, ready to melt into gooey perfection. The dried cranberries remind me of the vibrant fruits we’d use in Morocco, adding that essential tart sweetness.
Ingredients List
- For the Roasted Rounds:
- 2 large sweet potatoes, sliced into 1/2-inch thick rounds
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- For the Topping:
- 4 oz brie cheese, sliced into small pieces
- 1/3 cup dried cranberries
- 1/3 cup walnuts, chopped
- 2 tbsp honey (optional for drizzling)
Ingredient Spotlight
Sweet Potatoes: These are the foundation of our baked sweet potato rounds appetizer. Look for firm, unblemished sweet potatoes. Their natural sweetness intensifies when roasted, providing a lovely contrast to the savory brie. If you can’t find large ones, medium-sized potatoes work too, just slice them evenly. They’re packed with vitamins and fiber, making this appetizer not just delicious, but also nutritious.
Brie Cheese: This soft, creamy, and slightly tangy cheese is what makes these sweet potato brie cranberry bites truly decadent. Opt for a good quality brie; it melts beautifully and has a mild, earthy flavor that pairs perfectly with sweet potato. If brie isn’t available or if you prefer a different flavor, camembert or even goat cheese would make an excellent substitution, though goat cheese will offer a sharper tang.
Dried Cranberries: These little gems bring a burst of tartness and chewiness, cutting through the richness of the brie and the sweetness of the potato. They’re essential for the holiday feel of these sweet potato appetizers. If you don’t have dried cranberries, dried cherries or even finely chopped dried apricots can be used, though they might be a bit sweeter and less tart.
Walnuts: Providing a much-needed crunch and an earthy, slightly bitter counterpoint, walnuts are key to balancing the flavors and textures. They get lightly toasted in the oven, enhancing their flavor. If you’re out of walnuts, pecans are an excellent substitute and will provide a similar texture and a slightly sweeter, buttery flavor. Almonds also work but will have a different, less robust flavor profile.
Olive Oil, Salt & Pepper: These basic seasonings are crucial for properly roasting the sweet potato rounds. Olive oil helps them crisp and evenly brown, while sea salt and black pepper enhance their natural sweetness and ground the overall flavor profile. A good quality extra virgin olive oil will make a subtle difference, adding a fruity note to the roasted vegetables.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Sweet Potatoes | Butternut Squash | Slightly less sweet, firmer texture. Maintains vibrant color. |
| Brie Cheese | Camembert or Goat Cheese | Camembert is similar, goat cheese offers a sharper, tangier profile. |
| Dried Cranberries | Dried Cherries or finely chopped Dried Apricots | Cherries are sweeter; apricots are sweeter and less tart. |
| Walnuts | Pecans or Toasted Sliced Almonds | Pecans are buttery and sweet; almonds are milder with less crunch. |
| Honey | Maple Syrup or Agave Nectar | Maple syrup offers a distinct flavor; agave is a neutral sweetener. |
How to Make Sweet Potato Rounds with Brie, Cranberry & Walnuts — Step-by-Step
Don’t let the elegant presentation intimidate you; these sweet potato rounds are surprisingly easy to make. Just follow these simple steps, and you’ll have a gorgeous appetizer ready in no time.
Step 1: Prep and Season the Sweet Potatoes
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This parchment paper is key for easy cleanup and preventing sticking. Take your two large sweet potatoes and slice them into uniform 1/2-inch thick rounds. Even thickness is crucial for consistent cooking. In a spacious bowl, toss the sweet potato rounds with 2 tablespoons of olive oil, 1/2 teaspoon of sea salt, and 1/4 teaspoon of black pepper. Ensure every single round is lightly coated – this helps with caramelization and flavor distribution. Arrange them in a single layer on your prepared baking sheet, making sure not to overcrowd the pan. Overcrowding leads to steaming, not roasting!
💡 Sara’s Pro Tip: For perfectly crisp-tender sweet potato rounds, ensure they are sliced to an even 1/2-inch thickness. Thinner slices might burn; thicker ones won’t get tender enough in time. Using a mandoline can help achieve ultimate uniformity, a trick I picked up in culinary school for precision cuts.
Step 2: Roast Until Tender and Golden
Place the baking sheet into your preheated oven. Roast the sweet potato rounds for 20-25 minutes. Make sure to flip them halfway through the cooking time. This ensures both sides get beautifully golden brown and tender. You’re looking for them to be easily pierced with a fork, with those delicious caramelized edges beginning to form. This roasting phase is where the magic happens, intensifying the sweet potatoes’ natural sugars.
⚠️ Common Mistake to Avoid: A common pitfall is under-roasting or overcrowding the sweet potatoes. If they’re not tender enough, the texture balance with the soft brie will be off. If the pan is too crowded, they’ll steam instead of roast, leading to soggy rounds. Give them space and sufficient time!
Step 3: Add Brie and Melt
Once your sweet potato rounds are tender and golden, remove the baking sheet from the oven. Now for the star of our sweet potato brie cranberry bites! Take your 4 ounces of brie cheese, which should be sliced into small, manageable pieces, and artfully place a piece on top of each warm sweet potato round. Return the baking sheet to the oven for just 2-3 minutes. Keep a close eye on them; you want the brie to be beautifully melted and gooey, but not completely spread out or browned. This quick bake ensures a creamy texture.
💡 Sara’s Pro Tip: To get perfectly melted brie that holds its shape slightly, make sure it’s at room temperature before slicing. Also, position your oven rack closer to the top for these final minutes to ensure the brie melts efficiently without overcooking the sweet potatoes.
Step 4: Garnish and Serve
With the brie melted and glistening, pull the sheet out of the oven for the final embellishments. Generously sprinkle each warm sweet potato round with 1/3 cup of dried cranberries and 1/3 cup of chopped walnuts. The cranberries add a pop of color and tartness, while the walnuts give that much-needed crunch. For an extra touch of sweetness and shine, drizzle a little honey over the top, if desired. Serve these holiday sweet potato appetizers warm, right off the baking sheet, to fully appreciate the interplay of warm, soft, creamy, and crunchy elements. They are truly irresistible!
⚠️ Common Mistake to Avoid: Don’t add the cranberries and walnuts too early in the process, especially before the brie melts. The high oven heat can dry out or burn the nuts and cranberries, which would detract from their intended texture and flavor contribution. Always add them after the final melt, just before serving.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Prep & Season Sweet Potatoes | 10 minutes | Evenly coated rounds, single layer on sheet |
| 2 | Roast Sweet Potatoes | 20-25 minutes | Fork-tender, golden-brown edges |
| 3 | Add Brie & Melt | 2-3 minutes | Brie is melted and gooey |
| 4 | Garnish & Serve | 2 minutes | Vibrant colors, walnuts crunchy |
Serving & Presentation
When it comes to presenting these elegant baked sweet potato rounds with brie, cranberry & walnuts, think about creating a visually appealing and inviting spread. I love to arrange them on a beautiful platter, perhaps a rustic wooden board or a pristine white ceramic dish, which allows their vibrant colors to pop. A tiny sprig of fresh rosemary or thyme – a nod to my French training in garnishing – can elevate each bite from delicious to dazzling. Serve them warm, so the brie is still perfectly molten and gooey, providing that irresistible creamy texture. These sweet potato brie cranberry bites are the perfect conversation starter at any gathering, from a casual family dinner to a festive holiday soirée.
For a quintessential holiday sweet potato appetizer setup, consider serving them alongside other contrasting flavors and textures. In my NYC kitchen, I often pair them with something fresh and green, like a simple arugula salad with a light vinaigrette, or a platter of crisp crudités. The freshness helps cleanse the palate and provides a delightful counterbalance to the richness of the brie.
Don’t forget the drink pairings! A crisp, dry white wine like a Sauvignon Blanc or a light-bodied Pinot Noir would be fantastic. For non-alcoholic options, sparkling cranberry cider or even a spiced apple cider would echo the festive flavors beautifully. The goal is to create a spread that feels abundant and celebratory, much like the communal meals we enjoyed in Morocco.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Arugula salad with lemon vinaigrette, Quinoa Salad with Roasted Vegetables | The fresh greens and bright dressing cut through the richness of the brie. |
| Sauce / Dip | Balsamic Glaze, Fig Jam, Hot Honey | Adds an extra layer of sweet-tart sophistication, complements the cheese. |
| Beverage | Pinot Noir, Dry Rosé, Sparkling Apple Cider, Cranberry Sparkler | Wines with good acidity balance the richness; ciders enhance the festive flavors. |
| Garnish | Fresh Rosemary/Thyme sprigs, Pomegranate Arils, Microgreens | Adds freshness, visual appeal, and subtle aromatic notes. |
Make-Ahead, Storage & Reheating
Living in New York City means my life is often a whirlwind, and I’ve mastered the art of elegant make-ahead dishes to keep my kitchen running smoothly. These sweet potato rounds with brie, cranberry & walnuts are perfect for meal prepping a few steps in advance, saving precious time when entertaining.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container (separate toppings) | 3-4 days | Reheat on baking sheet until warmed through and cheese melts. |
| Freezer | Freezer-safe bag/container (roasted rounds only) | Up to 1 month | Thaw, then proceed with adding brie and roasting. |
| Make-Ahead | Baking sheet covered with plastic wrap | Up to 1 day in advance | Roast sweet potato rounds ahead, then add brie and toppings just before serving. |
For best results, I recommend roasting the sweet potato rounds up to a day in advance. Once they’ve cooled completely, store them in an airtight container in the refrigerator. When you’re ready to serve, arrange them on a baking sheet, add the brie, and pop them into a preheated oven (around 350°F / 175°C) for 5-7 minutes, or until the cheese is beautifully melted. Then, top with cranberries and walnuts as usual.
I generally don’t recommend freezing the assembled sweet potato rounds with brie as the cheese can alter its texture upon thawing and reheating. However, you can roast and freeze the sweet potato rounds themselves very successfully. Just be sure they are cooled completely and flash-frozen on a baking sheet before transferring to a freezer bag to prevent them from sticking together. This way, you always have a head start on these delicious holiday sweet potato appetizers!
Variations & Easy Swaps
While these roasted sweet potato rounds with brie, cranberry, and walnuts are perfect as is, part of the joy of cooking, for me, is experimenting with flavors. My Moroccan heritage taught me to embrace spices, and my French training highlighted the importance of versatile techniques! Here are a few ways to switch things up.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Spiced Sweet Potato Rounds | Add cinnamon, nutmeg, pinch of cayenne to olive oil. | Those who love warm, earthy, slightly spicy notes. | Minimal |
| Dairy-Free Sweet Potato Bites | Use plant-based brie or nutritional yeast. | Guests with dairy allergies or vegan preferences. | Minimal, but flavor profile will change slightly based on cheese alternative. |
| Herby & Savory Rounds | Swap cranberries for sundried tomatoes, walnuts for pistachios, add fresh thyme/rosemary. | Anyone preferring a less sweet, more herbaceous flavor profile. | Minimal |
Spiced Sweet Potato Rounds
For a North African-inspired twist, try adding a pinch of cinnamon, a tiny whisper of nutmeg, and for those who enjoy a subtle kick, a dash of cayenne pepper to the olive oil when tossing the sweet potato rounds. This blend will infuse them with a warm, aromatic depth that complements the sweetness of the potato and the richness of the brie beautifully. It brings a touch of the exotic spices I grew up with right to your holiday table, making these holiday sweet potato appetizers truly unique.
Dairy-Free Sweet Potato Bites
If you’re catering to dietary restrictions, these baked sweet potato rounds appetizer can easily be made dairy-free. Look for a good quality plant-based brie alternative, which many specialty grocery stores in NYC now carry. Alternatively, you can omit the brie and instead, after roasting, sprinkle the warm sweet potato rounds with a generous helping of nutritional yeast for a cheesy, umami flavor. The texture won’t be as gooey, but the flavor will still be satisfying, and it keeps the dish accessible for more guests.
Herby & Savory Rounds
If you prefer a more savory profile over sweet, you can easily adapt this recipe. Swap out the dried cranberries for finely chopped sun-dried tomatoes (packed in oil, drained well), and trade the walnuts for toasted pistachios or even pine nuts. Instead of honey, a sprinkle of fresh thyme or rosemary before the final bake with the brie will add a beautiful herbaceous aroma and flavor. This variation is a sophisticated alternative that perfectly showcases the versatility of these sweet potato rounds with brie.
How do you keep sweet potato rounds from getting soggy when baking them for this appetizer?
To avoid soggy sweet potato rounds, it’s crucial to follow a few key steps that I’ve perfected over years of cooking. First, slice your sweet potatoes to an even 1/2-inch thickness – too thin and they burn, too thick and they stay raw or steam. Second, toss them lightly but thoroughly with olive oil; this creates a barrier and promotes browning. Most importantly, do not overcrowd your baking sheet! Arrangement in a single layer with space between each round ensures they roast rather than steam, leading to that coveted tender interior with slightly crisp edges. Flipping them halfway through also helps achieve even cooking and prevents one side from becoming too moist.
Can I use a different type of cheese instead of brie for sweet potato rounds?
Absolutely! While brie offers a wonderfully creamy and mild flavor that truly complements the sweet potato and cranberries, you can certainly experiment with other cheeses. Camembert is a fantastic alternative, offering a very similar texture and slight mushroomy undertone. For a sharper, tangier bite in your sweet potato brie cranberry bites, consider using goat cheese or even a good quality feta. If you’re looking for a semi-hard melting cheese, a mild white cheddar or provolone could also work, though they won’t have the same creamy elegance as the brie. Always consider how the cheese’s flavor profile will interact with the other ingredients.
How far in advance can I assemble sweet potato rounds with brie, cranberry, and walnuts?
You can definitely do some prep work in advance to make serving these holiday sweet potato appetizers a breeze! I recommend roasting the sweet potato rounds up to 1-2 days ahead of time. Once they’re fully cooked and cooled, store them in an airtight container in the refrigerator. However, I strongly advise against assembling the full bites with brie, cranberries, and walnuts too far in advance. The brie is best melted fresh, and the walnuts might lose their crispness if added hours before serving. You can slice the brie and chop the walnuts a day ahead, keeping them separate. Then, on the day of, simply reheat the sweet potato rounds, add the brie to melt, and then sprinkle with the fresh toppings.
What is the best way to toast walnuts for this sweet potato rounds recipe?
For this baked sweet potato rounds appetizer, the walnuts don’t technically need separate toasting, as they get a gentle warmth in the final stages of the recipe when sprinkled onto the hot brie. However, if you want to enhance their flavor even further, you can quickly toast them before chopping. Spread the chopped walnuts in a single layer on a dry baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, or in a dry pan on the stovetop over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Be careful, as nuts can burn quickly! This extra step brings out their nutty oils, adding another layer of depth to your sweet potato brie cranberry bites.
Can I use canned sweet potatoes for this recipe, or only fresh?
I strongly recommend using fresh sweet potatoes for this recipe. Canned sweet potatoes are typically much softer and often packed in syrup, which would drastically change the texture and sweetness of these roasted sweet potato rounds. You wouldn’t achieve the firm-yet-tender bite that is crucial for these appetizers. The natural sugars in fresh sweet potatoes caramelize beautifully during roasting, creating a depth of flavor that simply can’t be replicated with canned versions. Plus, a fresh sweet potato ensures you don’t have to worry about additional ingredients or preservatives often found in canned goods, giving you a cleaner, truer flavor profile.
What’s the best way to slice sweet potatoes evenly?
Achieving evenly sliced sweet potato rounds is key for consistent cooking and a beautiful presentation for your sweet potato brie cranberry bites. While a sharp chef’s knife can work, the easiest and most precise way is to use a mandoline slicer. Set it to a 1/2-inch thickness, and carefully push the sweet potato through. This will give you uniform rounds every time. If you don’t have a mandoline, take your time with a very sharp knife. Cut off the ends first to create a stable base, then slice slowly and carefully, aiming for that consistent thickness. This attention to detail, a lesson learned in my French culinary training, makes all the difference.
Can I add other herbs or spices to flavor the sweet potato rounds?
Absolutely! The beauty of these sweet potato rounds with brie is their versatility. While sea salt and black pepper provide a clean base, you can certainly infuse them with more flavor. During the initial tossing with olive oil, consider adding a pinch of smoked paprika for a smoky depth, or a touch of garlic powder for an aromatic twist. For a truly festive touch to your holiday sweet potato appetizers, a tiny sprinkle of fresh chopped rosemary or thyme and a pinch of cinnamon would be delightful. Just remember to use a light hand with strong spices so they enhance, rather than overpower, the natural sweetness of the potato and the richness of the brie. My Moroccan heritage always encourages a thoughtful approach to seasoning.
How do I ensure the sweet potato rounds don’t stick to the baking sheet?
To prevent sticking, relying on parchment paper is my absolute go-to method for these baked sweet potato rounds appetizer. Lining your baking sheet with parchment paper provides a non-stick surface that’s incredibly effective and makes cleanup a breeze. In addition to parchment paper, ensure your sweet potato rounds are adequately coated with olive oil. The oil creates a protective layer and helps in the caramelization process. Also, resist the urge to move them too early during roasting; let them develop a crust before flipping. If you skip parchment, make sure your baking sheet is well-oiled or use a non-stick variety, but parchment remains the most reliable solution.
What kind of honey is best for drizzling over these sweet potato appetizers?
For drizzling over these sweet potato rounds with brie, cranberry & walnuts, I recommend using a good quality, light-colored, and moderately flavored honey. A local wildflower honey, or even an acacia honey, would be perfect. These types of honey offer a delicate sweetness that enhances the natural flavors without overshadowing the brie or the tart cranberries. Avoid very dark or strongly flavored honeys like buckwheat, as their intense notes might compete too much with the other ingredients. A lighter honey provides that perfect finishing touch, adding a lovely sheen and subtle extra sweetness that ties all the components of these sweet potato brie cranberry bites together.
Can I make these sweet potato rounds without the honey drizzle?
Yes, absolutely! The honey drizzle is listed as optional for a reason – these sweet potato rounds with brie, cranberry & walnuts are perfectly delicious even without it. The sweet potatoes themselves offer natural sweetness, and the dried cranberries contribute a lovely tart-sweet note. While the honey adds an extra layer of sweetness and a beautiful glossy finish, if you prefer a less sweet appetizer or are trying to reduce sugar, feel free to omit it. The combination of roasted sweet potato, creamy brie, tangy cranberries, and crunchy walnuts is already a harmonious blend of flavors and textures that stands strong on its own. It’s truly a matter of personal preference!
Share Your Version!
I truly hope these Sweet Potato Rounds with Brie, Cranberry & Walnuts become a cherished addition to your recipe repertoire! They’re simple, elegant, and packed with so much flavor, making them perfect for anything from a casual weeknight snack to a sophisticated holiday gathering.
After you’ve whipped up your batch of these delightful sweet potato brie cranberry bites, I would absolutely love to hear from you! Please leave a star rating and a comment below to let me know how they turned out. Did you try a new variation? What did your guests think? Don’t forget to share a photo of your beautiful creation on Instagram or Pinterest and tag @cheerychop – I get such joy seeing your culinary adventures! What’s your favorite part about making easy holiday sweet potato appetizers?
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Sara 🧡
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Sweet Potato Rounds with Brie, Cranberry & Walnuts
Roasted sweet potato rounds topped with melted brie, tart cranberries, and crunchy walnuts – a perfect appetizer or side dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Method: Appetizer
- Cuisine: American
Ingredients
- For the Roasted Rounds:
- 2 large sweet potatoes, sliced into 1/2-inch thick rounds
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- For the Topping:
- 4 oz brie cheese, sliced into small pieces
- 1/3 cup dried cranberries
- 1/3 cup walnuts, chopped
- 2 tbsp honey (optional for drizzling)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss sweet potato rounds with olive oil, sea salt, and black pepper until evenly coated.
- Arrange the rounds in a single layer on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden and tender.
- Remove from oven and top each round with a small piece of brie cheese. Return to oven for 2-3 minutes, until cheese is melted.
- Sprinkle with dried cranberries and chopped walnuts. Drizzle with honey if desired. Serve warm.
Notes
For extra flavor, sprinkle with fresh thyme or rosemary before roasting. You can also swap walnuts for pecans.
Nutrition
- Calories: 220
- Sugar: 12g
- Fat: 11g
- Carbohydrates: 28g
- Protein: 6g
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