Pomegranate Pistachio Crostini Food

POMEGRANATE PISTACHIO CROSTINI

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 Taste of Home

Categories Appetizers

Time 30m

Yield 3 dozen.

Number Of Ingredients 8

Ingredients

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:

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.

Nutrition Facts : Calories 44 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 46mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

WHITE BEAN-POMEGRANATE CROSTINI

White Bean-Pomegranate Crostini image

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 0

Ingredients

Steps:

Mix 1/2 cup pomegranate seeds and 1 tablespoon each sherry vinegar, chopped parsley and honey; season with salt and pepper. Cook 1 chopped shallot and 3 chopped garlic cloves in a skillet with olive oil until softened, about 5 minutes. Stir in one drained 15-ounce can cannellini beans plus 1/4 cup reserved liquid from the can and 1/4 cup water; season with salt and pepper and simmer 5 minutes. Smash, then spread on toasted baguette slices; top with the pomegranate mixture, a drizzle of olive oil and some orange zest.

PISTACHIO PARMESAN CROSTINI

Pistachio Parmesan Crostini image

Provided by Guy Fieri

Categories appetizer

Time 7m

Yield 8-10 servings

Number Of Ingredients 6

Ingredients

1 loaf seeded sourdough baguette, sliced on the diagonal 1/2" thick
6 tablespoons unsalted butter, room temperature
1/4 cup parmesan cheese, grated
1/2 cup pistachios, shelled and finely chopped
2 teaspoons black pepper, freshly cracked
1/3 cup Good quality olive oil for garnish

Steps:

Preheat oven on low broil. Have the rack about 8 inches from the broiling element. Slice the sourdough bread on the diagonal, about 1/2 inch thick slices. Lightly spread the pieces with the butter, then add the pistachios and the parmesan cheese, sprinkling evenly. Place under broiler and cook for 2 minutes, keeping a careful eye. When cheese just starts to melt and bread just starts to lightly tan, remove and crack the fresh pepper on top, then drizzle with the olive oil and serve.

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