pomegranate blueberry + goat cheese crostini
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
1 baguette, sliced into 1/4-1/2 inch thick slices and toasted
log of softened goat cheese
honey for drizzling
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.
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!