Festive Pomegranate Goat Cheese (Printable)

Tangy cheese and sweet pomegranate atop crisp toasted baguette with fresh herbs for holiday flair.

# What You'll Need:

→ Crostini

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

→ Topping

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

→ Garnish

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

# Directions:

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 slices for 8 to 10 minutes, turning once halfway through, until golden and crisp. Allow to cool slightly.
03 - In a mixing bowl, combine softened 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 over each toasted baguette slice.
05 - Top each crostini with pomegranate seeds, chopped mint, optional pistachios, and a sprinkle of lemon zest.
06 - Serve immediately to preserve optimal texture and freshness.

# Expert Tips:

01 -
  • It looks impressive but requires almost no cooking skill, just assembly and a quick toast.
  • The sweet-tart pomegranate seeds burst in your mouth and balance the rich goat cheese perfectly.
  • You can prep the cheese mixture and toast the bread ahead, then assemble right before serving.
02 -
  • Let the toasted baguette slices cool before spreading the cheese, otherwise the warmth melts it into a runny mess.
  • Don't skip the lemon zest, it seems small but it lifts the whole flavor and makes the dish feel complete.
03 -
  • Use a serrated knife to slice the baguette evenly, it prevents squashing the bread and gives you uniform pieces.
  • If your pomegranate seeds are tart, drizzle a tiny bit of extra honey over the assembled crostini to balance the flavor.
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