Goat Cheese, Pomegranate and Pistachio Crostini
This festive crostini offers a scrumptious variety of textures and flavours: sea salted slices of lightly fried baguette spread with creamy goat cheese and topped with pomegranate arils and crunchy pistachios. Torn mint and balsamic reduction are options to take it to the next level. This recipe makes 8 slices but can easily be doubled or tripled!
Recipe - Quality Foods
Goat Cheese, Pomegranate and Pistachio Crostini
Prep Time15 Minutes
Servings8
Cook Time4 Minutes
0Ingredients
5 tbsp Western Family olive oil
½ a standard baguette, cut into 8 ¼” slices
Pinch of sea salt
½ cup soft goat cheese
1 pomegranate
2-3 tbsp chopped Western Family pistachios
Torn mint leaves (optional)
Directions
- Heat oil in a large skillet over medium heat. When shimmering hot, add the baguette slices in a single layer. Cook until the underside is golden (about 2 minutes) then flip over, sprinkle with sea salt, and use tongs to transfer to a plate (the second side won’t get as toasted).
- Spread the nicely-toasted side of each crostini with 1 tbsp goat cheese, about 1 tsp pomegranate arils, and a scant teaspoon of chopped pistachios. Repeat with remaining baguette slices and scatter with mint leaves, if using.
Note: Serve within 1 hour for best results, so the bread stays crisp and the pomegranate juice doesn’t seep into the cheese.
15 minutes
Prep Time
4 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Western Family - Pure Olive Oil, 500 Millilitre
$14.29$2.86/100ml
Not Available
Windsor - Fine Sea Salt Shaker, 750 Gram
$8.29$1.11/100g
Not Available
Pomegranates - Fresh, 1 Each
$3.99
Western Family - Sea Salted Pistachios in Shell, 300 Gram
$9.99$3.33/100g
Not Available
Directions
- Heat oil in a large skillet over medium heat. When shimmering hot, add the baguette slices in a single layer. Cook until the underside is golden (about 2 minutes) then flip over, sprinkle with sea salt, and use tongs to transfer to a plate (the second side won’t get as toasted).
- Spread the nicely-toasted side of each crostini with 1 tbsp goat cheese, about 1 tsp pomegranate arils, and a scant teaspoon of chopped pistachios. Repeat with remaining baguette slices and scatter with mint leaves, if using.
Note: Serve within 1 hour for best results, so the bread stays crisp and the pomegranate juice doesn’t seep into the cheese.