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.