CUCUMBER, POMEGRANATE AND GOAT CHEESE APPETIZERS
These are adapted from "TANGY TART HOT & SWEET", by Top Chef's Padma Lakshmi. There, they were called an open-faced tea sandwich, but I'd consider them more like "toasts". They have a nice crunch, and the green, red, and white are great for the holidays. According to my produce book, pomegranates are in season November & December, although I've seen nice pomegranates (at my local Trader Joe's) in February. I've found an easy, mess-free way to seed a pomegranate, which I'll include at the end of the recipe below. I'm not a big fan of the flavor of goat cheese, and prefer to cut it by using equal portions of goat and cream cheese. But these also taste great using just cream cheese.
Provided by TigerJo
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine optional olive oil and softened goat or cream cheese. Spread evenly onto toast slices. You may mix the dill weed in at this point, but I think it looks prettier when sprinkled on top.
- Sprinkle toasts with pomegranate seeds and gently press them into the cheese (I prefer to add them after the cucumber, but then you have to be careful those carpet-staining seeds don't escape). Arrange approximately 4-6 slices of cucumber (depending on the size of your bread) on each slice of toast. Sprinkle with dill weed.
- Carefully cut each slice in half on the diagonal to make triangles. Serve open-faced on a platter.
- To seed a pomegranate (rinsed & dried): Using a small, sharp knife, slice the "crown" off the top of the pomegranate. Make 4-8 shallow cuts from north to south through the rind. Immerse the whole fruit in a large bowl of water, and gently twist to break the sections apart. Using your fingers, pull the red seeds away from the white pith. Discard everything that floats (most of the pith & peel float, while the seeds sink) and drain into a colander. You may need to remove a few pieces of pith, but there shouldn't be too much.
Nutrition Facts : Calories 248.9, Fat 6.9, SaturatedFat 3.5, Cholesterol 11.2, Sodium 405.4, Carbohydrate 34.8, Fiber 5.8, Sugar 7.9, Protein 12.8
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