Festive Pomegranate Goat Cheese

# What You'll Need:

01 - 1 French baguette, sliced into 16 rounds

02 - 2 tablespoons olive oil

03 - 5 ounces fresh goat cheese, softened

04 - 2 tablespoons Greek yogurt or crème fraîche

05 - 1 teaspoon honey

06 - Salt, to taste

07 - Freshly ground black pepper, to taste

08 - 1/2 cup pomegranate seeds

09 - 2 tablespoons fresh mint, finely chopped

10 - 2 tablespoons pistachios, roughly chopped (optional)

11 - Zest of 1 lemon

01 - Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet and lightly brush both sides with olive oil.

02 - Bake for 8 to 10 minutes, turning slices halfway through, until golden and crisp. Allow to cool slightly.

03 - Combine goat cheese, Greek yogurt or crème fraîche, honey, salt, and pepper in a bowl; mix until smooth and creamy.

04 - Spread a generous layer of the cheese mixture onto each toasted baguette slice.

05 - Top each crostini with pomegranate seeds, chopped mint, pistachios if desired, and a sprinkle of lemon zest. Serve immediately.

01 -

It looks stunning without any fussy plating or special skills.
The sweet-tart pop of pomegranate cuts through the richness of goat cheese perfectly.
You can prep the cheese spread ahead and assemble right before guests arrive.
It works as a sophisticated snack or a colorful holiday starter.

02 -

Let the toasted baguette slices cool for a minute or two before spreading, otherwise the cheese will melt and slide off.
Do not assemble too far in advance, the bread will soften and lose its crisp texture.
If your goat cheese is too firm, let it sit at room temperature for 15 minutes or microwave it for 10 seconds to soften.

03 -

Use a serrated knife to slice the baguette evenly so all pieces toast at the same rate.
For a smoother spread, whip the goat cheese mixture with a hand mixer for 30 seconds until airy and light.
Garnish with a tiny drizzle of balsamic glaze for a sweet-tangy finish that looks impressive.