Festive Pomegranate Goat Cheese (Printable View)

Tangy goat cheese, sweet pomegranate, fresh herbs on crisp baguette rounds for a festive bite.

# Needed Ingredients:

→ Crostini

01 - 1 French baguette, sliced into 16 rounds
02 - 2 tablespoons olive oil

→ Topping

03 - 5 ounces fresh goat cheese, softened
04 - 2 tablespoons Greek yogurt or crème fraîche
05 - 1 teaspoon honey
06 - Salt, to taste
07 - Freshly ground black pepper, to taste

→ Garnish

08 - ½ cup pomegranate seeds
09 - 2 tablespoons fresh mint, finely chopped
10 - 2 tablespoons pistachios, roughly chopped (optional)
11 - Zest of 1 lemon

# Directions:

01 - Preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and brush both sides lightly with olive oil.
02 - Bake the slices for 8 to 10 minutes, turning halfway through, until golden and crisp. Let cool slightly.
03 - In a bowl, combine softened goat cheese, Greek yogurt or crème fraîche, honey, salt, and freshly ground black pepper. Mix until smooth and spreadable.
04 - Spread a generous layer of the goat cheese mixture onto each toasted baguette slice.
05 - Top each crostini with pomegranate seeds, chopped mint, pistachios if using, and a sprinkle of lemon zest.
06 - Serve immediately for optimal texture and freshness.

# Expert Hints:

01 -
  • It looks like you spent hours but takes less time than most people need to choose an outfit.
  • The sweet-tart pop of pomegranate against creamy goat cheese makes every bite feel like a tiny celebration.
  • You can prep the cheese spread and toast the bread ahead, then assemble right before serving so you actually enjoy your own party.
02 -
  • Don't skip letting the goat cheese come to room temperature, cold cheese will tear your toasts apart instead of spreading smoothly.
  • Add the pomegranate seeds just before serving or they'll start to bleed and turn everything pink, which tastes fine but looks less impressive.
  • If your baguette slices are thick, give them an extra minute or two in the oven so the centers get crisp, not chewy.
03 -
  • Use a serrated knife to slice the baguette into even rounds so they toast uniformly and look tidy on the plate.
  • A light drizzle of balsamic glaze over the finished crostini adds a sweet-tangy finish that makes them taste even more restaurant-worthy.
  • Keep a few plain toasts on hand in case someone can't do dairy, you can top them with just olive oil, sea salt, and pomegranate seeds and they'll still feel special.
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