Ingredients
Scale
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
