POMEGRANATE PISTACHIO CROSTINI

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Pomegranate Pistachio Crostini image

Pomegranate seeds intrigue me, so I sliced French bread, smeared it with cream cheese, and added seeds, pistachios and chocolate. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by @MakeItYours

Number Of Ingredients 8

36 slices French bread baguette (1/4 inch thick)
1 tablespoon butter, melted
4 ounces cream cheese, softened
2 tablespoons orange juice
1 tablespoon honey
1 cup pomegranate seeds
1/2 cup finely chopped pistachios
2 ounces dark chocolate candy bar, grated

Steps:

  • Directions Preheat oven to 400°. Arrange bread slices on an ungreased baking sheet; brush tops with butter. Bake until lightly toasted, 4-6 minutes. Remove from pan to a wire rack to cool. Beat cream cheese, orange juice and honey until blended; spread over toasts. Top with remaining ingredients. Yield: 3 dozen. Originally published as Pomegranate Pistachio Crostini in Simple & Delicious December/January 2015

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