Honeyed Pomegranate and Pistachio Crostini
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This sweet and savory crostini is one of my most requested recipes. The unexpected flavors make a delicious combination and the recipe is so easy, we’ve even made these while camping or vacationing. They are always a hit.
- Prep time
- 15 mins
- Cook time
- 15 mins
- Yield
- Makes 32 crostini
Ingredients
For the toppings,
- 1/2 cup citrus blossom honey
- 2 Tablespoons fresh parsley, minced
- 1 pomegranate, seeded
- 4 ounces shelled pistachios
- 1/4 teaspoon coarse black pepper
For the cheese topping,
- 4 ounces Chevre (soft goat cheese)
- 1 package (8 ounces) cream cheese, softened
- 2 Tablespoons heavy cream
For the crostini,
- 1 French baguette
- 3/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon coarse black pepper
Instructions
- Preheat oven to 350 degrees F and slice baguette into 1/4 to 1/2 inch slices with a sharp serrated knife.
- Combine the olive oil with the salt and pepper and brush both sides of each baguette slice with the seasoned oil.
- Bake for 15 minutes until golden. Remove from oven and allow to cool.
- Meanwhile place the pistachios in a plastic ziplock or top bag and crush them slightly with a rolling pin.
- In a food processor or mixer, combine the cream cheese, goat cheese, and cream. Mix until combined.
- Once the crostini breads have cooled, start assembling the crostini. Smear about a Tablespoon of the cheese mixture on each slice. Top with the pistachios, pomegranate seeds, parsley, and black pepper. Drizzle citrus blossom honey over the tops with a spoon.
