Festive Pomegranate Goat Cheese (Print Version)

Crisp baguette slices adorned with goat cheese, pomegranate seeds, mint, and lemon zest for a festive bite.

# What You Need:

→ 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 and freshly ground black pepper, to taste

→ Garnish

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

# How To Make:

01 - Preheat the oven to 400°F. Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil.
02 - Bake the baguette rounds for 8 to 10 minutes, turning halfway through, until golden and crisp. Allow to cool slightly.
03 - In a mixing bowl, combine goat cheese, Greek yogurt or crème fraîche, honey, salt, and pepper. Blend until smooth and spreadable.
04 - Spread a generous layer of the cheese mixture onto each toasted baguette slice.
05 - Top each crostini with pomegranate seeds, chopped mint, pistachios if desired, and a sprinkle of lemon zest.
06 - Serve immediately to maintain crispness and fresh flavors.

# Expert Advice:

01 -
  • It looks like you spent hours when you really spent minutes, perfect for impressing without the stress.
  • The sweet-tart pop of pomegranate against creamy goat cheese feels fancy but tastes comforting.
  • You can prep the cheese mixture ahead and toast the bread right before guests arrive.
02 -
  • If the goat cheese is cold, it will tear the bread instead of spreading, so patience here saves the whole thing.
  • Pomegranate juice stains everything it touches, so seed them over a bowl of water to catch the mess.
  • Toasting the bread too dark makes it taste bitter and overpower the delicate toppings.
03 -
  • Use a serrated knife to slice the baguette so the rounds don't squish or tear unevenly.
  • If the pomegranate seeds feel too tart, toss them with a tiny pinch of sugar before adding them to the crostini.
  • Keep a damp towel nearby while assembling because goat cheese on your fingers will end up on everything you touch.
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