Not just pretty but delicious too; this Crostini Appetizer with Goat Cheese and Pomegranate are perfect for holiday entertaining from Thanksgiving through the New Year.
Hey all…it’s time for Progressive Eats, you know, when I share a bunch of my friends dishes that we bring together with a theme? This month it’s pomegranates and I do love these little red jewels and have wanted to post this Crostini Appetizer with Goat Cheese and Pomegranate since last Christmas!
I made these appetizers just days before Christmas last year and there was no way I could photograph them and get them on the blog so I’ve calendared them for a LONG time. I’m just lucky I remembered how much I loved these and how quickly they disappeared at a cocktail party I took them too.
Super tasty little morsels that just happen to include the colors of the holiday; how perfect is that?
Easy too. A baguette is sliced and individual slices are toasted and topped with a goat cheese and cream cheese mixture before being adorned with pomegranate arils and rosemary leaves. Right before serving they are lightly drizzled with sweet honey.
I didn’t have big plans when I made this batch except for a slumber party I agreed to for a couple of neighbor kids. I never know with them what they will enjoy but was delighted when one of them loved them so much she begged for more. The other two are fussy; their loss isn’t it?
Combining goat cheese with cream cheese does two things; it not only softens the tang of the goat cheese but it makes the mixture spreadable. That’s a clear win when you have to spread 40 little pieces of toasted bread!
If you are not an avowed fan of goat cheese, no worries, simply use all cream cheese or mascarpone or a combination of the two; that would be great too!
Maybe one of the biggest drawbacks for many when they read a recipe like this are those beautiful pomegranate arils. Maybe you’ve never done it before or maybe you’ve heard it’s an awful mess. No worries, I’ve got you covered!
First, so many markets are now carrying arils that have been plucked from a pomegranate so no work at all. I know I see them each year at my Costco store so check locally at stores near you.
And second, if they are not available locally, take a peek at this post for the Best Way to Seed Pomegranates that I did a couple of years ago. I had heard and read about SO many methods to remove them and tried them all too…but this one is the best.
The secret is to limit cuts and this way, the only cuts are those that remove a small top piece and one section, using the white membrane as a guide.
From there it’s easy to gently pull it apart and not have to cut any more seeds. The juice is in the seeds, keep them intact and you won’t have the juice everywhere, including all over your hands!
You will have a beautiful pile of these gorgeous gems and this recipe will use all of the arils from one pomegranate. So I suggest you do two so you’ll have leftovers…I love them in salads, for cocktails and as frosting decorations too.
Crostini Appetizer with Goat Cheese and Pomegranate are festive aren’t they; the perfect colors for the holiday season! I love how easy it is to make this perfect holiday appetizer. Easy to eat too; I can attest to that. They became my dinner. Not kidding.
Please join me and my friends for several gorgeous recipes that include these tasty treats. From Cocktails to Desserts, we have something for everyone!
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Everything Pomegranate — from pomegranate juice to molasses to fresh arils straight from the fruit. Our host this month is Beth Lee who blogs at OMG! Yummy.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. We choose a theme each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the deliciousness we’ve put together for our celebration inspired dishes!
A Pomegranate Party
- The Sugarplum Cocktail – Karen’s Kitchen Stories
- Pomegranate Cosmopolitan Cocktail – That Skinny Chick Can Bake
- Crostini Appetizer with Goat Cheese and Pomegranate – Creative Culinary (You’re Here!)
- Mango Chickpea Kale Farro Salad – Shockingly Delicious
- Walnut Crusted Chicken with Pomegranate Sauce – From a Chef’s Kitchen
- Pomegranate Glazed Hasselback Butternut Squash + Quinoa and Apples – The Wimpy Vegetarian
- Instant Pot Brisket with Pomegranate Molasses – OMG! Yummy
- Roasted Spicy Orange-Pomegranate Glazed Winter Vegetables – Beyond Mere Sustenance
- Pomegranate Sorbet – The Redhead Baker
PIN IT! ‘Crostini Appetizer with Goat Cheese and Pomegranate’
Crostini Appetizer with Goat Cheese and Pomegranate
- 1 loaf French Baguette sliced, 1/2-3/4″ slices
- Olive oil
For the Cheese Spread
- 2 Tbsp olive oil
- 2 cloves garlic minced
- 1 tsp rosemary leaves finely minced
- 8-12 oz goat cheese softened Not a fan of goat cheese? Substitute more cream cheese or mascarpone
- 4 oz cream cheese softened
- 1-2 Tbsp half and half
- Pomegranate arils from one pomegranate
- 2-3 stems Rosemary leaves lightly chopped
- Honey for drizzling
- Preheat oven to 400°.
- Place crostini slices on pan and brush top side with olive oil. Toast for about 8 minutes. Cool completely.
- Put the 2 Tbsps of olive oil in a medium skillet on medium-low heat. Add the minced garlic and saute for one minute; add the rosemary, saute one minute longer and then remove from heat and let cool.
- Combine the goat cheese and cream cheese in a mixing bowl and beat on medium speed until thoroughly combined. Add the half and half and combine; start with one Tbsp and add more if needed to get a spreadable mixture.
- Add the garlic and rosemary with olive oil and mix to combine.
- Spread each of the toasted crostini with about 1 tablespoon of the cheese mixture.
- Top with a half dozen pomegranate arils and a sprinkling of rosemary leaves.
- Drizzle with honey and serve.