Honeyed Pomegranate and Pistachio 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

1. Preheat oven to 350 degrees F and slice baguette into 1/4 to 1/2 inch slices with a sharp serrated knife.
2. Combine the olive oil with the salt and pepper and brush both sides of each baguette slice with the seasoned oil.
3. Bake for 15 minutes until golden. Remove from oven and allow to cool.
4. Meanwhile place the pistachios in a plastic ziplock or top bag and crush them slightly with a rolling pin.
5. In a food processor or mixer, combine the cream cheese, goat cheese, and cream. Mix until combined.
6. 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.