Festive Pomegranate Goat Cheese (Printable)

Crisp baguette rounds topped with creamy goat cheese, pomegranate seeds, mint, pistachios, and lemon zest.

# Ingredient List:

→ 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, to taste
07 - Freshly ground black pepper, to taste

→ Garnish

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

# Steps:

01 - Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil.
02 - Bake slices for 8 to 10 minutes, turning halfway, until golden and crisp. Let cool slightly.
03 - Combine goat cheese, Greek yogurt or crème fraîche, honey, salt, and pepper in a bowl. Mix until smooth and spreadable.
04 - Spread a generous layer of the cheese mixture onto each toasted slice.
05 - Top with pomegranate seeds, chopped mint, pistachios if desired, and sprinkle lemon zest over each piece.
06 - Serve immediately to preserve texture and freshness.

# Expert Advice:

01 -
  • The contrast between creamy goat cheese and the pop of tart pomegranate seeds is genuinely exciting in your mouth.
  • It looks impressive but comes together in under half an hour, even if you're distracted by guests.
  • You can prep the components ahead and assemble right before serving so nothing gets soggy.
02 -
  • If you assemble these too far in advance, the pomegranate juice will bleed into the cheese and the bread will soften, so wait until the last possible moment.
  • Don't skip letting the goat cheese come to room temperature; cold cheese clumps and tears the bread instead of spreading smoothly.
03 -
  • Use a serrated knife to slice the baguette evenly so all the pieces toast at the same rate.
  • If you want extra richness, drizzle a tiny bit of good balsamic glaze over the finished crostini just before serving.
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