pomegranate blueberry + goat cheese crostini

This is the last post before the New Year and I wanted to leave you with a simple bite. A little snack, if you will, for tonight’s festivities. A pomegranate blueberry and goat cheese crostini. Are you going to a party tonight? If so, you should totally make these.

The idea for this recipe actually came from my brother-in-law. He made this incredibly addictive, but totally simple little appetizer last year around Christmas time. He put a log of goat cheese out, covered it in pomegranate seeds and served it with crackers. That’s all and it was awesome. I stood around that little plate of cheese most of the night – embarrassing myself mostly – and by the time I got done with it there were just a few pathetic crumbles of cheese left. What can I say? I love me some goat cheese and pomegranate.I thought for the occasion of New Years, I would put my own little spin on this pomegranate/goat cheese snack and decided to make a little fruit compote. At least I think it’s a compote. Could be a relish. Definitely not a chutney. We’ll call it a ‘cooked fruit mixture’. Sounds pretty, huh? Despite the name, it is actually quite gorgeous and complex in it’s flavors. The slightly spiced fruit paired with tangy goat cheese and sweet drizzle of honey makes for one very satisfying little bite. Or four.Happy New Years Eve!

Pomegranate Blueberry & Goat Cheese Crostini

makes about 1 1/2 cups of fruit

Ingredients for fruit:

1/2 cup of pomegranate juice
2 cups of frozen blueberries
juice from 1/2 lemon
1/4 cup of sugar
1 Tablespoon of honey
pinch of cinnamon
seeds from 1/2 pomegranate

For serving:

1 baguette, sliced into 1/4-1/2 inch thick slices and toasted
log of softened goat cheese
honey for drizzling

Directions:
Place pomegranate juice, blueberries, lemon juice, sugar, honey and cinnamon in a small saucepan. Bring to boil. Reduce heat to low and simmer until fruit is softened and mixture is thick and syrupy, about 10 minutes.

Allow fruit to cool slightly. Stir in pomegranate seeds. Mixture can be served warm or at room temp.

To serve: 
Spread toasted baguette slices with softened goat cheese. Top with teaspoon of fruit mixture and drizzle with honey. Serve warm or room temp.

Enjoy and have a safe and happy New Year!

16 Responses to “pomegranate blueberry + goat cheese crostini”

  1. Monique @Ambitious Kitchen — January 1, 2013 @ 4:50 pm (#)

    I NEED THIS IN MY LIFE. Seriously really excited about it.

  2. Loretta E. — January 2, 2013 @ 3:22 pm (#)

    Sounds absolutely delicious! Just polished off the last of our pomegranates, unfortunately…

  3. Julia {the roasted root} — January 3, 2013 @ 5:51 pm (#)

    Everything about this crostini looks fantastic! I love the blueberry and goat cheese together with the crusty bread and honey. Ohhh the flavors and textures! Perfect appetizer!

  4. cooksnapsavour — January 9, 2013 @ 3:54 am (#)

    Wowwwwww, your pictures are stunning! This looks sooooo yummy!

  5. Laurie {Simply Scratch} — October 22, 2013 @ 11:16 pm (#)

    Stunning!! I want this in my life asap!

    • Emily — October 23, 2013 @ 7:55 pm (#)

      Thanks so much, Laurie! I was just eyeballing these to make them again. It’s been too long 🙂 I am also brainstorming a cranberry version…
      Thanks for stopping by!
      ~Emily

    • Estaeheli — December 30, 2013 @ 9:04 am (#)

      I don’t like to use much sugar. Do you think I could use all honey and cut to about 1/3 cup?

    • Estaeheli — December 30, 2013 @ 9:05 am (#)

      OOPS! Cut to something less?

    • Emily — January 2, 2014 @ 12:51 pm (#)

      Yes, I definitely think you could play around with the ratios of sweeteners in this recipe. I’ve never tried using all honey, but I would love to know if it works out! Good luck and thanks for stopping by!

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