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Crispy Pomegranate Pistachio Crostini

pomegranate pistachio crostini - featured image

These elegant crostini feature crisp toasted baguette slices topped with whipped lemon-honey cream cheese, juicy pomegranate seeds, crunchy pistachios, and fresh mint. They’re a quick, festive appetizer perfect for parties, brunches, or any celebration.

Ingredients

Scale
  • 1 large baguette (about 12 oz), sliced into 1/2-inch pieces
  • 23 tablespoons olive oil
  • 8 oz cream cheese, softened
  • Zest of 1 medium lemon
  • 2 tablespoons honey
  • Seeds from 1 medium pomegranate (about 1 cup)
  • 1/2 cup pistachios, shelled and roughly chopped
  • Handful fresh mint leaves, thinly sliced (optional)
  • Sea salt flakes, to taste

Instructions

  1. Preheat oven to 400°F (200°C) and let it heat for at least 10 minutes.
  2. Slice baguette into 1/2-inch pieces (about 20–24 slices).
  3. Arrange slices on a baking sheet and brush both sides lightly with olive oil.
  4. Bake for 7–9 minutes, flipping halfway, until golden brown and crisp. Check at 6 minutes if your oven runs hot.
  5. Remove crostini from oven and cool on a wire rack.
  6. In a medium bowl, whip together cream cheese, lemon zest, and honey until smooth and fluffy (about 2 minutes).
  7. Chop pistachios and slice mint leaves. Remove pomegranate seeds from fruit.
  8. Spread about 2 teaspoons of cream cheese mixture on each cooled crostini.
  9. Top with pomegranate seeds, chopped pistachios, and mint slivers.
  10. Sprinkle with flaky sea salt just before serving.
  11. Serve immediately on a platter.

Notes

For best results, assemble crostini just before serving to keep bread crisp. If cream cheese is too stiff, let it sit out or add a teaspoon of milk. Toast pistachios for extra crunch. Pat pomegranate seeds dry before topping to avoid soggy crostini. Use gluten-free baguette or dairy-free cream cheese for dietary adaptations.

Nutrition

Keywords: crostini, party appetizer, pomegranate, pistachio, holiday, vegetarian, easy, elegant, finger food