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Pistachio pomegranate crostini recipe is one of our favorite holiday appetizers. They are crunchy, nutty, and sweet with every bite.
Why We Like This Recipe
- This recipe is super simple – just slice the baguette, toast it, and assemble.
- They are ready from start-to-finish in just 15 minutes.
- Since these are 2-3 bite appetizers, they are great for parties.
- You can make them 3-4 hours in advance which makes them the perfect choice for an appetizer table.
Simple Ingredients
Baguette – I like to use a French baguette because it becomes nice and crunchy when it’s toasted.
Pistachios – I buy shelled pistachios. They may be a bit more expensive but I find it worth the money not to have to sit and shell all of the nuts.
Pomegranate Seeds – If you cannot find fresh pomegranates, most markets sell the seeds in the produce department.
Let’s Make Pistachio Pomegranate Crostini
- Preheat oven to 375°.
- Slice the baguette into small round slices and put the slices on a cookie sheet.
- Brush the tops with olive oil.
- Bake for 8-10 minutes, until they are toasted.
- While the baguette is toasting, put the pistachios into a ziptop bag and crush them using a rolling pin or frying pan.
- Remove the baguette slices from the oven and let them cool for 10 minutes.
- Smear each slice with cream cheese.
- Drizzle honey on top of the cream cheese.
- Add some crushed pistachios.
- Top with pomegranate seeds.
- Finely grate chocolate on top.
Krazy Kitchen Mom Tips
- To chop or crush any type of nut quickly, put them into a small ziptop bag and pound them with a rolling pin to the consistency you want.
- For this recipe, I recommend that the cream cheese be room temperature. It makes it easier to spread onto the grilled baguette toast.
- To shave chocolate, use a Microplane or a small grater.
- Leftover pomegranates? Make one of these: Pomegranate Gin Fizz, Spinach Salad with Pomegranates, Pomegranate Syrup, Pomegranate Sunrise Cocktail.
More Appetizer Recipes from KKM
- Cornbread Spinach Cheese Bites
- Wonton Parmesan Crisps
- Bold and Zesty Party Mix
- Baked Feta wiht Honey and Zaatar
Pistachio Pomegranate Crostini
Pistachio pomegranate crostini recipe is one of our favorite holiday appetizers. They are crunch, nutty, and sweet with every bite.
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Ingredients
- 1 French baguette
- Seeds from 1/2 pomegranate
- 1 cup chopped pistachios
- 1 square of dark chocolate
- 4 oz. cream cheese
- 2 tbsb honey
Instructions
- Preheat oven to 375°.
- Slice the baguette into small rounds and put the slices on a cookie sheet.
- Brush the tops with olive oil.
- Bake for 8-10 minutes, until they are toasted.
- While the baguette is toasting, put the pistachios into a ziptop bag and crush them using a rolling pin or frying pan.
- Remove the baguette slices from the oven and let them cool for 10 minutes.
- Smear each slice with cream cheese.
- Drizzle honey on top of the cream cheese.
- Add the crushed pistachios.
- Top with pomegranate seeds.
- Finely grate chocolate on top.
Notes
- To chop or crush any type of nut quickly, put them into a small ziptop bag and pound them with a rolling pin to the consistency you want.
- For this recipe, I recommend that the cream cheese be room temperature. It makes it easier to spread onto the grilled baguette toast.
- To shave chocolate, use a Microplane or a small grater.
- Leftover pomegranates? Make one of these: Pomegranate Gin Fizz, Spinach Salad with Pomegranates, Pomegranate Syrup, Pomegranate Sunrise Cocktail.
If you make this recipes, show me a pic! You can upload your photo to your Instagram account and tag me @krazykitchenmom
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