Pomegranate Pistachio Crostini
Pomegranate Pistachio Crostini
Submitted by Denise Walburg
Appetizers
Ingredients
- 1 French baguette
- Fustini's Meyer Lemon olive oil
- salt and pepper to taste
- 6 ounces goat cheese, softened (or another soft cheese)
- 1 cup pomegranate arils
- 3/4 - 1 cup pistachios
- 1/2 cup Fustini's Pomegranate balsamic, reduced to a glaze
Directions
- Preheat oven to 400. Slice baguette into 1/2 -3/4- inch slices. Lay flat on a baking sheet. Drizzle with olive oil, salt and pepper to taste. Toast in the oven for 10 minutes until lightly brown. Remove from heat to cool.
- When crostinis are cool, spread with goat cheese, top with pomegranate arils and pistachios. To garnish, drizzle with pomegranate glaze.
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