Pomegranate and Goat Cheese Crostini

by elleryturner

If my last post left you saying, “That recipe looks fantastic, but my one true wish is that she would tell me what to do with the rest of the pomegranate seeds!,” then consider me your fairy godmother. 

The leftover black beans are easy – scramble them in with some eggs for an extra punch of protein at breakfast, serve them over brown rice (with a little of the leftover red onion and cilantro!) for a healthy and filling lunch, or toss them in with some sauteed onions and garlic for a fiber-ful side dish.

The pomegranate seeds…not as easy.  Lucky for you, someone invented crostini.  I can’t tell you who that person is – you should probably check someone else’s blog for historical facts.  Or Wikipedia.  But what I can tell you is that crostini is a great way to use leftover ingredients. You can combine several ingredients onto a crusty piece of bread and have the perfect hors d’oeuvre, just-right lunch (call it an open-faced sandwich), or impressive appetizer for a dinner with friends.

In keeping with the “what do I bring to all of these holiday parties” theme, I give you the Pomegranate and Goat Cheese Crostini:

Ingredients:

1 whole wheat baguette

1/2 pomegranate, seeded

Goat Cheese

Parsley

Step one:  Using a serrated knife, slice your baguette.  If serving as hors d’oeuvres at a party, slice the baguette straight across to create smaller bites.  If serving as an appetizer, slice the baguette on an angle to allow more surface area for your toppings.

Baguettes are cheap and whole wheat typically costs the same as regular, so go for the healthier version.  Many bakeries have day-old bread sales, so keep an eye out, but even a fresh baguette at your local grocery chain is inexpensive.  And don’t even think about throwing away the ends of the baguette!  Let them sit on the counter for a day – away from anyone who might be looking for a snack…

…then toss them in a food processor with a handful of the fresh parsley, pulse into crumbs, collect in a freezer bag, and freeze.  The next time a recipe calls for herbed bread crumbs, you have them on hand!

Step two: Turn on your oven’s broiler and arrange the sliced bread on a baking sheet.  Move the oven rack to the top shelf and toast the bread for 2-3 minutes per side, depending on your oven.  Watch them carefully, because they’ll go from perfect to burnt faster than you can ask your roommate, “Do you smell something burning?”

Step three: Combine the goat cheese and a handful of chopped (and rinsed) parsley.

Goat cheese can be pricey, so I don’t buy it at the grocery store.  Stick to a store like Trader Joe’s, or a bulk discount store like Costco or Sam’s.  Even Super Walmart has goat cheese these days!  If the local grocery store is your only option, buy a smaller log and cut it with a less expensive low-fat ricotta.

Step four: Spread the cheese and herb mixture on the toasted baguette, top with the pomegranate seeds and serve.  Do I even need to point out that this tops the salsa in festivity?

Go ahead and practice your “oh this?  it was nothing” face ahead of time.  And hope I’m not at the same party to tell everyone it was, in fact, nothing!

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