These pomegranate pistachio crostini are an easy, colorful, and tasty appetizer. Crunchy crostini receive a schmear of a feta-yogurt spread, and then are topped with pomegranate arils and shelled, unsalted pistachios. Garnish with fresh rosemary sprigs.
Preparation Details
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 26
Ingredients
- 1 baguette , sliced diagonally into 26 slices
- 3 tablespoons extra-virgin olive oil
- 4 ounces crumbled feta cheese
- 1/3 cup Greek yogurt
- 1 tablespoon honey
- 1 pinch red pepper flakes ( optional)
- 1/2 cup pomegranate arils
- 1/3 cup shelled unsalted pistachios
- fresh, snipped rosemary , plus additional rosemary sprigs for garnish (optional)
Steps
- Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
- Brush both sides of each baguette slice with olive oil, and place on the prepared pan.
- Bake in the preheated oven until brown and crispy, 10 to 12 minutes. Remove from the oven to cool on a rack.
- Meanwhile, combine feta cheese, Greek yogurt, honey, and red pepper flakes, in a blender or small food processor. Pulse several times, then purée until smooth, about 2 to 3 minutes.
- Spread each crostini with about 1 tablespoon feta spread. Sprinkle the tops with pomegranate arils and shelled, unsalted pistachios. Add snipped rosemary, and garnish with additional rosemary stems.
