With 7 simple ingredients, these pomegranate and pistachio crostinis are delicious, festive, and sure to impress at your next holiday gathering!
Crostini, aka bruschetta, is one of my favorite appetizers! They’re great any time of year, but especially around the holidays. Who wants to spend all of their time in the kitchen, instead of spending time with your guests?!?
Crostini is super easy to make. Start with some bread. I enjoy a baguette or crusty French bread. Or you may need to go gluten free. I’ve even used sweet potato planks! Slice, brush with some olive oil, and broil. Now, comes the fun part. Top with…cream cheese, ricotta, hazelnut spread, marshmallow, chocolate, pecans, almonds, fruit… You could even go savory with peppers, bacon, chicken, broccoli, hot sauce, prosciutto… The possibilities are endless!
Quick. Effortless. Yummy. And, they look fancy to boot!
The hardest part will be waiting for your guests to arrive…with all your newfound free time.
Ingredients in Pomegranate and Pistachio Crostini
Crusty Bread
Olive Oil
Cream Cheese
Orange Juice
Greek Yogurt
Pomegranate Seeds
Chopped Pistachios
What is the difference between crostini and bruschetta?
Crostini is Italian for “little toasts.” These small cuts of bread are brushed with olive oil, toasted, and then topped with something savory or sweet. Bruschetta is very similar. It comes from an Italian word meaning “to roast over coals.” Typically prepared from a wide rustic loaf of bread that is also toasted with olive oil, it is most often prepared with tomatoes and basil.
Are pomegranates healthy?
Yes! The skin is inedible, but the deep, red seeds are full of antioxidants! After rinsing, you can enjoy plain or add some to a salad, smoothie, muffin, or cream cheese log. If you want to save some time, you can purchase containers of the seeds already removed or bottles of pomegranate juice.
25 minutes
Pomegranate & Pistachio Crostini
Ingredients
- 1 baguette, sliced (can use gluten free)
- Olive oil
- 8 oz. light cream cheese, softened
- 2 Tbsp. orange juice
- 1/2 c. plain or vanilla Greek yogurt
- Seeds from 1 pomegranate
- 1/4 - 1/2 c. pistachios, chopped
Instructions
- Preheat the oven to high broil. Brush one or both sides of the sliced bread with olive oil (1-2 Tbsp. total.) Toast for 2-4 minutes, per side. Watch closely.
- In a medium mixing bowl, beat the cream cheese until smooth. Next, beat in the orange juice and yogurt. Spread over each slice of bread. Then, top with pomegranate seeds and chopped pistachios.