I planned to make some cookies over the weekend, but my husband gave me a silent eye roll. I totally get it. Brownies, muffins and breads are piling up on the kitchen counter. I wish I could apologize, but I am having too much fun.
Going forward, I am going to be building out my recipe index to include non-dessert items every now and then. With the holidays coming up, I figured this Pomegranate, Pear and Goat Cheese Crostini would be a welcome addition. This appetizer is quick to prepare and totally party-worthy.
You might be wondering, “What’s the difference between bruschetta and crostini?” (Well, at least I was while researching recipes.) Bruschetta is a large, thick slice of bread, generally rubbed with garlic and topped with tomato and basil. A crostini is a smaller, thin, generally toasted bread covered with many different types of ingredients, from vegetables to fruits to condiments. I am sure there are more strict definitions from an Italian dictionary somewhere, but that is my short explanation for you.
Let’s talk pomegranates for a second. Specifically, pomegranate arils, the small seeds inside of the pomegranate. Not only are they a gorgeous, glistening red, they pack a ton of juicy, tart flavor. You can cut open a pomegranate and remove the seeds, but I buy them separately packaged to save time. These babies pack a real punch.
In North America, the season for pomegranates is from late summer to early winter, so they may be hard to find after the New Year. That’s even more reason for you to give these a shot during the holiday season.
This Pomegranate, Pear and Goat Cheese Crostini is best when the bread slices are covered in olive oil and toasted until golden. Then, a base of creamy goat cheese is spread as a base for the remaining ingredients. I used fresh goat cheese (also called chèvre) from the Vermont Creamery (purchased from my favorite local online grocery delivery service, Fresh Direct).
A pinch of chopped walnuts and a drizzle of honey top off an already delicious bite of goodness.
I wish I was having a holiday soiree at my house because I would serve these in a heartbeat with a nice glass of Sauv Blanc. For now, I will have to live vicariously through you. Let me know how these turn out for you!
- 1 baguette, cut into ¼ inch thick slices
- ¼ cup olive oil
- salt
- pepper
- 1 package spreadable goat cheese
- 1 large pear, sliced into thin halves
- ½ cup pomegranate arils
- 2 tablespoons honey
- Preheat oven to 350 degrees. Arrange bread slices on a baking sheet. Brush both sides with oil. Season with salt and pepper.
- Bake until golden, (about 15 minutes), rotating sheets halfway through baking.
- Spread goat cheese on bread slices. Top with pear slices, pomegranate arils, and a pinch of walnuts. Drizzle with honey as desired.