Prep Time:
10 mins
Cook Time:
10 mins
Cool Time:
10 mins
Total Time:
30 mins
Servings:
26
Ingredients
1baguette, sliced diagonally into 26 slices
3tablespoonsextra-virgin olive oil
1/3cupGreek yogurt
1tablespoonhoney
1pinchred pepper flakes (optional)
1/2cuppomegranate arils
Directions
Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
Brush both sides of each baguette slice with olive oil, and place on the prepared pan.
Bake in the preheated oven until brown and crispy, 10 to 12 minutes. Remove from the oven to cool on a rack.
Meanwhile, combine feta cheese, Greek yogurt, honey, and red pepper flakes, in a blender or small food processor. Pulse several times, then purée until smooth, about 2 to 3 minutes.
Spread each crostini with about 1 tablespoon feta spread. Sprinkle the tops with pomegranate arils and shelled, unsalted pistachios. Add snipped rosemary, and garnish with additional rosemary stems.
Nutrition Facts (per serving)
| 109 | Calories |
| 4g | Fat |
| 15g | Carbs |
| 4g | Protein |
