Goat Cheese, Pomegranate and Pistachio Crostini

This festive crostini offers a scrumptious variety of textures and flavours: sea salted slices of lightly fried baguette spread with creamy goat cheese and topped with pomegranate arils and crunchy pistachios. Torn mint and balsamic reduction are options to take it to the next level. This recipe makes 8 slices but can easily be doubled or tripled!

Recipe - Grandview Store

Prep Time15 Minutes

Servings8

Cook Time5 Minutes

Ingredients

5 tbsp Western Family olive oil

½ a standard baguette, cut into 8 ¼” slices

Pinch of sea salt

½ cup soft goat cheese

1 pomegranate

2-3 tbsp chopped Western Family pistachios

Torn mint leaves (optional)

Directions

Heat oil in a large skillet over medium heat. When shimmering hot, add the baguette slices in a single layer. Cook until the underside is golden (about 2 minutes) then flip over, sprinkle with sea salt, and use tongs to transfer to a plate (the second side won’t get as toasted).
Spread the nicely-toasted side of each crostini with 1 tbsp goat cheese, about 1 tsp pomegranate arils, and a scant teaspoon of chopped pistachios. Repeat with remaining baguette slices and scatter with mint leaves, if using.

Note: Serve within 1 hour for best results, so the bread stays crisp and the pomegranate juice doesn’t seep into the cheese.

15 minutes

Prep Time

5 minutes

Cook Time

Servings

Shop Ingredients

Makes 8 servings

5 tbsp Western Family olive oil

Western Family - Pure Olive Oil, 500 Millilitre

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$7.99$1.60/100ml

½ a standard baguette, cut into 8 ¼” slices

Bake Shop - Rustic Baguette, 325 Gram

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$3.49 was $3.69$1.07/100g

Pinch of sea salt

Windsor - Baleine Fine Sea Salt, 750 Gram

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$8.19$1.09/100g

½ cup soft goat cheese

Buche - ADP Capriny Goat Chs 22% MF 55% Moist, 150 Gram

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$8.24 avg/ea$5.49/100g

1 pomegranate

Not Available

2-3 tbsp chopped Western Family pistachios

Not Available

Torn mint leaves (optional)

Mint - Bunched, Fresh, 1 Each

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$1.99

Directions

Heat oil in a large skillet over medium heat. When shimmering hot, add the baguette slices in a single layer. Cook until the underside is golden (about 2 minutes) then flip over, sprinkle with sea salt, and use tongs to transfer to a plate (the second side won’t get as toasted).
Spread the nicely-toasted side of each crostini with 1 tbsp goat cheese, about 1 tsp pomegranate arils, and a scant teaspoon of chopped pistachios. Repeat with remaining baguette slices and scatter with mint leaves, if using.

Note: Serve within 1 hour for best results, so the bread stays crisp and the pomegranate juice doesn’t seep into the cheese.