Friday, December 7, 2012

Pomegranate & Chevre Crostini

Pomegranate relish recipe courtesy of

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.

While it is resting, thinly slice demi baguette on the bias. Place slices in a single layer on a baking sheet; lightly toast slices under the broiler.

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

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