Gluten-Free Pomegranate Pistachio Crostini
Published Oct 31, 2019
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This Gluten-Free Pomegranate Pistachio Crostini recipe is simple, delicious, and has the perfect colors for holiday entertaining.
Pomegranate Pistachio Crostini
Ingredients
- 2 gluten-free baguettes
- Olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
- 8 ounces soft goat cheese, , at room temperature
- 1 tablespoon honey
- 1 cup pomegranate seeds
- ¾ cup shelled, roasted, salted pistachios, , coarsely chopped
Instructions
- Preheat the oven to 400°F. Line two baking sheets with parchment paper or silicone baking mats.
- Slice the baguettes on a slight angle into ¼-inch thick slices. Brush both sides of each slice with olive oil. Sprinkle each side lightly with salt and pepper. Bake in the oven for 10-15 minutes or until golden brown and crunchy.
- Can be made ahead – let cool completely, then store without toppings in an airtight container for up to 3 days.
- Stir the honey and goat cheese together. Spread onto the crostini. Combine the pomegranate seeds and pistachios and spoon on top of the goat cheese. Best served immediately.
Nutrition
Calories: 89kcalCarbohydrates: 10gProtein: 3gFat: 3gSaturated Fat: 1gCholesterol: 3mgSodium: 130mgPotassium: 64mgSugar: 1gVitamin A: 90IUVitamin C: 0.7mgCalcium: 27mgIron: 0.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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