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Pomegranate Whipped Goat Cheese Crostini

Creamy whipped goat cheese on toasted baguette with pomegranate seeds, honey, and thyme.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 8 (16 crostini)
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz goat cheese softened
  • 4 oz cream cheese softened
  • 1 tablespoon honey
  • 1 teaspoon lemon zest
  • 16 slices baguette toasted
  • 1/2 cup pomegranate seeds
  • 1 tablespoon chopped fresh thyme
  • Drizzle of honey for serving
  • Salt and black pepper to taste

Equipment

  • Baking sheet
  • food processor or hand mixer

Method
 

  1. Whisk the goat cheese, cream cheese, honey, and lemon zest in a food processor until smooth and fluffy.
  2. Spread the whipped cheese on the toasted baguette slices.
  3. Top each crostini with pomegranate seeds and a sprinkle of thyme.
  4. Drizzle with extra honey and season with a pinch of salt and black pepper.
  5. Arrange on a board and serve immediately.
  6. For the best crunch, assemble just before serving so the bread stays crisp.

Notes

Prepare the whipped cheese a day ahead and keep it chilled in an airtight container; toast the baguette and assemble just before serving. Storage: Once assembled, the crostini are best within 2 hours; store any leftover whipped cheese refrigerated for up to 3 days.