Honey, Walnut and Goat Cheese Crostini with Pomegranates

Since I've been all about holiday cooking lately, I thought I would throw another one your way.  Hopefully you're hosting a huge meal and you're loving all the seasonal flavors.  If not, too bad. 


Actually, not really, but I promise I won't be posting about holiday foods for the rest of this blogs life.  Lucky for us good things come from holiday cooking.  To be honest, I was really dreading saying goodbye to summer fruit and warm nights grilling outside, but that was all quickly forgotten thanks to some fall and winter staples like, squash, pomegranates, sweet potatoes and a newly discovered love of walnuts.

Inspired by this recipe, I decided to make honey, walnut and goat cheese crostini with pomegranate arils one afternoon for lunch.  I knew it would be delicious, but I couldn't wait for Christmas to eat it. It needed to be made right away.

I wasn't disappointed.  In fact, it was even better than I could have possibly imagined and they looked even more beautiful, making them the perfect bite-sized crowd pleasing party appetizer.  

Yes, it is the perfect marriage between tart, sweet and earthy, all piled atop lightly toasted (fresh!) bread.  Like usual, I couldn't stop eating. Which reminds me, if you make these for a crowd, expect them to go fast!  My advice? Make extra.

Honey, Walnut and Goat Cheese Crostini

Prep Time:  15 minutes  /  Cook Time:  20 minutes  /  Total Time:  35 minutes


1 (1lb) French-bread baguette
1/4 cup extra virgin olive oil
1 cup raw walnut pieces, roughly chopped
8 oz fresh herbed goat cheese
1/2 cup pomegranate arils
Honey for drizzling (approximately 1/4 - 1/2 cup) 


  1. Preheat oven to 350 degrees F.
  2. Slice the baguette into approximate 1/2 inch slices and arrange them on a large baking sheet.  Using a pastry brush, very lightly coat the top and bottom of each slice with olive oil.  
  3. On a second baking sheet, arrange the walnuts in a single layer.
  4. Into your preheated oven, place the baking sheets with both the bread slices and walnut pieces on different racks.
  5. Carefully watching the walnuts, allow them to cook for approximately 5-7 minutes.  You know they are done when they are golden brown and fragrant.  They burn quickly, so check every minute or so.  Meanwhile, allow the baguette slices to bake for 15-20 minutes, or until they are nice and golden.  Remove from the oven.
  6. Allow the crostinis to cool for a few minutes before applying the toppings (to prevent the goat cheese from melting).  Once cooled, spread a thin layer of coat cheese on to each crostini and top with the walnuts and pomegranates and a drizzle of honey.  Best served warm, but they are also delicious cold.



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