These crostini have a way of disappearing from the appetizer table in minutes. They’re perfect for holiday parties, game days, and those nights when you need something impressive but don’t want to spend hours in the kitchen.
What makes this recipe work is the contrast. Creamy, tangy goat cheese meets the bright pop of pomegranate seeds, all balanced by a drizzle of honey and fresh herbs on crispy bread.
It’s the kind of appetizer that looks like you went to culinary school but comes together in about 15 minutes.
I love that you can prep most of the components ahead of time. The bread can be toasted in the morning, and you can whip the goat cheese mixture while guests are on their way. Then it’s just assembly and you’re done!
Why You’ll Love This Recipe
These crostini are beautiful enough to serve at a dinner party but easy enough for a Tuesday night snack.
The goat cheese mixture is tangy and creamy, and a touch of olive oil makes it spreadable and rich. Pomegranate seeds add bursts of sweetness and a satisfying crunch that keeps each bite interesting.
The honey brings everything together with just enough sweetness to balance the tang of the cheese. Fresh thyme adds an earthy note that makes the whole thing feel a bit more sophisticated without any extra effort.
You can make these in under 20 minutes with ingredients you can find at any grocery store. They also happen to be vegetarian, which means they work for almost any crowd.
Ingredients
For the Crostini:
- 1 French baguette, sliced into ½-inch rounds
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Topping:
- 8 ounces goat cheese, softened
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- ¾ cup pomegranate seeds (from about 1 pomegranate)
- 2 tablespoons honey
- 2 teaspoons fresh thyme leaves
- Flaky sea salt for finishing
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Instructions
Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
Arrange the baguette slices in a single layer on the prepared baking sheet. Brush both sides lightly with olive oil and sprinkle with salt and pepper.
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Bake for 6-8 minutes, flipping halfway through, until the bread is golden and crispy. Let the crostini cool completely on the baking sheet.
In a medium bowl, combine the goat cheese, olive oil, and lemon juice. Mix with a fork until smooth and creamy.
Spread about a tablespoon of the goat cheese mixture onto each cooled crostini. You want a generous layer that covers most of the bread.
Top each crostini with a small spoonful of pomegranate seeds. Aim for 5-8 seeds per crostini so you get that pop of flavor in every bite.
Drizzle honey over all the crostini. A light drizzle is perfect—you just want a hint of sweetness.
Sprinkle fresh thyme leaves over the top and finish with a tiny pinch of flaky sea salt on each one.
Serve immediately, or cover and refrigerate for up to 2 hours before serving. The crostini will stay crispy for a few hours, but they’re best enjoyed the day they’re made.
Tips and Variations
Can’t find pomegranate seeds? Dried cranberries soaked in warm water for 10 minutes work in a pinch. Fresh figs or raspberries are also delicious here.
If you’re not a fan of goat cheese, try ricotta or whipped cream cheese instead. The texture will be slightly different but still delicious.
Make these fancy by adding a few chopped pistachios or walnuts for extra crunch. A tiny drizzle of balsamic glaze instead of honey gives them a more savory profile.
The toasted bread can be made up to a day ahead. Just store the cooled crostini in an airtight container at room temperature until you’re ready to assemble.
Print
Pomegranate Goat Cheese Crostini
These Pomegranate Goat Cheese Crostini are ready in 15 minutes with creamy goat cheese, sweet pomegranate seeds, honey, and fresh thyme on crispy toasted bread. The perfect fall or holiday appetizer!
- Total Time: 23 minutes
- Yield: 24 crostini 1x
Ingredients
For the Crostini:
- 1 French baguette, sliced into ½-inch rounds
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Topping:
- 8 ounces goat cheese, softened
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- ¾ cup pomegranate seeds (from about 1 pomegranate)
- 2 tablespoons honey
- 2 teaspoons fresh thyme leaves
- Flaky sea salt for finishing
Instructions
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper.
- Arrange the baguette slices in a single layer on the prepared baking sheet. Brush both sides lightly with olive oil and sprinkle with salt and pepper.
- Bake for 6-8 minutes, flipping halfway through, until the bread is golden and crispy. Let the crostini cool completely on the baking sheet.
- In a medium bowl, combine the goat cheese, olive oil, and lemon juice. Mix with a fork until smooth and creamy.
- Spread about a tablespoon of the goat cheese mixture onto each cooled crostini. You want a generous layer that covers most of the bread.
- Top each crostini with a small spoonful of pomegranate seeds. Aim for 5-8 seeds per crostini so you get that pop of flavor in every bite.
- Drizzle honey over all the crostini. A light drizzle is perfect—you just want a hint of sweetness.
- Sprinkle fresh thyme leaves over the top and finish with a tiny pinch of flaky sea salt on each one.
- Serve immediately, or cover and refrigerate for up to 2 hours before serving. The crostini will stay crispy for a few hours, but they’re best enjoyed the day they’re made.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
