Today, our food contributor, Joanna of Baked by Joanna is sharing another fabulous recipe with us! Not only does this crostini recipe sound delicious, it looks that way too! I might just have to make these this weekend!
When I entertain I love serving finger foods. It just seems so inviting compared to a formal dinner, and I can tell you our friends and family appreciate that. But I can’t help it – I still must make it look as pretty as it is yummy. Luckily, crostini makes for a fun treat and can be dressed up with just about any ingredient.
Right now, I’m digging pears and pomegranates, two of my all-time faves to snack on. Add to a salad, munch on as-is or in this case, place them atop a slice of crusty baguette with a smear of fig spread, drizzle of honey, peppery baby arugula and toasted walnuts. This is indeed a dish you can easily put together right before the crowd arrives. So spend less time in the kitchen and join your guests for a noshing of delicious Pear, Fig and Pomegranate Crostini.
Pear, Fig and Pomegranate Crostini
1 French baguette, sliced 1/2″ thick
2 tbsp extra virgin olive oil
1 jar fig spread
2 pears, thinly sliced
honey, for drizzling
2 cups baby arugula
1/2 cup pomegranate seeds
1/4 cup walnuts, toasted and crumbled
Lightly brush the olive oil on both sides of the baguette slices and toast in a nonstick pan on medium-high heat making sure to flip when golden to toast both sides evenly.
On each slice of toasted baguette, assemble the ingredients in the following order: 1-2 teaspoons smear of fig spread, 3 slices of pear, a light drizzling of honey, about 4-5 arugula leaves, a sprinkling of pomegranate seeds and finish with the walnuts.