Description
Crunchy baguette topped with creamy goat cheese, walnuts, pomegranate seeds, and a drizzle of honey. A sophisticated appetizer perfect for any occasion.
Ingredients
Units
Scale
- 1 large French baguette
- Olive oil
- Salt
- Pepper
- 1/2 lb goat cheese
- 1 tsp minced fresh herbs
- 1 cups (237 ml) toasted walnuts
- 1/4 cup pomegranate seeds
- Honey
Instructions
- Preheat your oven to 375°F (190°C).
For the Soup
- Place the thinly sliced baguette pieces on a baking sheet. Lightly brush each slice with olive oil. Sprinkle a pinch of salt and pepper on each slice. Flip the slices over and repeat the brushing and seasoning on the other side.
- Place the baking sheet in the oven. Bake the slices for 7-10 minutes, or until they turn lightly golden and crisp. Once done, remove from the oven and set aside to cool completely.
- In a mixing bowl, combine the slightly softened goat cheese with the minced fresh herbs. Mix until the herbs are evenly distributed throughout the cheese.
- Once the toasted baguette slices have cooled, spread a generous amount of the herbed goat cheese onto each slice. Sprinkle the chopped toasted walnuts over the cheese. Add a few pomegranate seeds on top. Finish by drizzling a touch of honey over each assembled crostini.
- Arrange the crostini on a serving platter and serve immediately.
Notes
- For easier spreading, let the goat cheese soften to room temperature before mixing with herbs.
- Substitute pecans or almonds for walnuts if desired.
- Store assembled crostini in an airtight container in the refrigerator for up to 24 hours, but for best texture, serve immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Oven-Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 crostini
- Calories: 150
- Sugar: 5
- Sodium: 100
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0g
- Carbohydrates: 15
- Fiber: 2
- Protein: 5
- Cholesterol: 15