Festive Pomegranate Goat Cheese (Printable)

Tangy goat cheese topped with pomegranate, mint, and lemon zest on toasted baguette rounds.

# What You Need:

→ 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 - ½ cup pomegranate seeds
09 - 2 tablespoons fresh mint, finely chopped
10 - 2 tablespoons pistachios, roughly chopped (optional)
11 - Zest of 1 lemon

# How To Make It:

01 - Preheat oven to 400°F. Arrange baguette slices on a baking sheet and brush both sides lightly with olive oil.
02 - Bake for 8 to 10 minutes, turning halfway through, until golden and crisp. Allow to 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 cheese mixture on each toasted baguette slice.
05 - Top each crostini with pomegranate seeds, mint, pistachios if using, and sprinkle with lemon zest.
06 - Serve immediately to enjoy the freshest texture and flavors.

# Expert Suggestions:

01 -
  • It looks impressive but comes together faster than most people can finish setting the table.
  • The sweet-tart pop of pomegranate against creamy goat cheese feels festive without trying too hard.
02 -
  • If you spread the cheese while the bread is too hot, it melts and slides off, so let the toasts cool for a minute or two first.
  • Pomegranate seeds can stain your cutting board, so I deseed them in a bowl of water where the seeds sink and the white pith floats.
03 -
  • Use a serrated knife to slice the baguette so you get clean rounds without squashing the bread.
  • If your pomegranate seeds taste bland, toss them with a pinch of sugar and let them sit for five minutes to draw out the juices.
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