This post may contain affiliate links which won’t change your price but will share some commission.
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
Craving more delicious recipes? Follow me on Pinterest and Facebook.
Pistachio Pomegranate Crostini
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 love this recipe, please let me know by giving it 5-stars and leaving me a message below.
If you make this recipes, show me a pic! You can upload your photo to your Instagram account and tag me @krazykitchenmom
Leave a Reply