Pomegranate relish recipe courtesy of PomWonderful.com
1 C pomegranate arils (seed sacs)
2 Tbls pomegranate molasses
6 Tbls finely diced shallots
2 tsp lemon juice
½ C extra virgin olive oil
2 Tbls chopped flat leaf (Italian) parsley
salt & pepper to taste
6 oz chevre (or ricotta or a similar soft cheese of your choice)
1 demi baguette
Place diced shallots, lemon juice and ¼ tsp salt in small bowl and let sit 5 minutes.
Whisk in the pomegranate molasses, and then the olive oil. Stir in the pomegranate arils and chopped parsley. Taste and season with additional salt and pepper.
Spread crostini with chevre; top with a spoonful of pomegranate relish.
An alternate pomegranate-crostini serving suggestion:
Spread crostini with chevre. Top with pomegranate arils & chopped mint; drizzle with fresh honey.
Karissa & Cheryl