Pistachio Pomegranate Crostini

Just in time for the holiday season, this simple appetizer brings festive colors and flavors to any gathering.  Pomegranates are abundant this time of year and I was lucky enough to find a small container of pomegranate seeds at Whole Foods last weekend.  Of course, this route is more expensive and not required but it was a perfect solution in a time pinch.  (Also, I'll go out on a limb and say you can also save yourself the embarrassment of blood-stained hands in a cocktail dress.)
I recently served these at the most recent football Sunday gathering and am happy to report they were all gone by the end.  The sweet pomegranate seeds perfectly compliment the salty goat cheese and the slight crunch of the pistachios.  Plus, the colors are REALLY pretty!

Pistachio Pomegranate Crostini
Recipe by Ali Caron, RD
Makes 30 (can halve the recipe if needed)

1 whole-wheat baguette
4 oz of goat cheese, room temperature
3/4 cup Pistachios, shelled
1/2 cup Pomegranate seeds
Olive oil (to drizzle)

Directions:   Preheat oven to 350 degrees Fahrenheit.  Slice baguette into ½ inch rounds.  Spray baking sheet with non-stick spray and lay the crostini on baking sheet.  Lightly drizzle olive oil over the top of each one.  Bake for about 10 minutes, or until golden brown.  Let cool completely for at least 10 minutes.
Meanwhile, roughly chop pistachios.  De-seed pomegranate by halving the pomegranate, placing the cut side down in one hand and firmly hitting the back of the pomegranate with a wooden spoon while holding over a bowl.  Be sure to remove any white parts from the seeds.

Spread a layer of goat cheese on each crostini with a knife.  Sprinkle pistachios on top and gently press them into the goat cheese to help them stick together.  When ready to serve, sprinkle and press about 5 pomegranate seeds on top into the goat cheese as well. 

Nutrition Facts: 48 Calories, 2g Fat, 5.5g Carbohydrates, 2.3g Protein, 71mg Sodium, 31mg Potassium

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