Ricotta and Pomegranate Crostini

Quick and easy snacks are essential this time of the year but that doesn’t mean we should sacrifice taste or presentation!  These crostini are beautiful with their snowy white ricotta and shiny pomegranate jewels dusted on top.  If you want to make life even easier go ahead and buy the seeds.  However, seeding a pomegranate is really fun and its much cheaper.  Make sure to use a really good baguette and high quality ricotta, otherwise this will taste flat since it uses so few ingredients.  I bought some local stuff or you can make your own ricotta.  These are great for holidays drinks with friends after work or even a little snack for Santa when he comes down the chimney!

Ricotta and Pomegranate Crostini (printable version at the end of the post)

Inspiration:  those lovely little holiday jewels, pomegranate seeds
Special Equipment:  none

  • 2 baguettes
  • 3 tablespoons olive oil
  • XX ounces of ricotta cheese
  • zest of 1 lemon
  • several sprigs of thyme
  • 1 pomegranate or 1 package of pomegranate seeds

Preheat your oven to 340 degrees.  Slice the baguettes on a diagonal into 1/2 inch slices – you should get about 20-25 slices per baguette.  Line them up on baking sheets and then drizzle with olive oil, and season them with salt and pepper.

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Bake until toasty, about 10-15 minutes.  Let cool (these can be made earlier in the day and stored in a container, just make sure they have cooled before putting them into a baggie or they will steam.  In a medium bowl combine the ricotta with salt, pepper and the lemon zest.  Spread about a tablespoon and a half of the ricotta on each crostini.  Seed the pomegranate (instructions here) and sprinkle the seeds over the crostini.  Pull off leaves from the thyme sprigs and sprinkle those on top as well.  These are great served at room temperature and can be left out for several hours.

 

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Ricotta and Pomegranate Crostini

  • Servings: 50 pieces
  • Time: 20 minutes
  • Print

Special Equipment:  none

  • 2 baguettes
  • 3 tablespoons olive oil
  • XX ounces of ricotta cheese
  • zest of 1 lemon
  • several sprigs of thyme
  • 1 pomegranate

Preheat your oven to 340 degrees.  Slice the baguettes on a diagonal into 1/2 inch slices – you should get about 20-25 slices per baguette.  Line them up on baking sheets and then drizzle with olive oil, and season them with salt and pepper.

Bake until toasty, about 10-15 minutes.  Let cool (these can be made earlier in the day and stored in a container, just make sure they have cooled before putting them into a baggie or they will steam.  In a medium bowl combine the ricotta with salt, pepper and the lemon zest.  Spread about a tablespoon and a half of the ricotta on each crostini.  Seed the pomegranate and sprinkle the seeds over the crostini.  Pull off leaves from the thyme sprigs and sprinkle those on top as well.  These are great served at room temperature and can be left out for several hours.

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