Pomegranate Pistachio Crostini

Pomegranate seeds intrigued me, so I sliced French bread, smeared it with cream cheese and added seeds, pistachios and chocolate.

36 (¼” thick) slices French baguette
1 Tbsp. butter, melted
4 oz cream cheese, softened
2 Tbsp. orange juice, freshly squeezed
1 Tbsp. pure honey
1 cup pomegranate seeds
½ cup pistachios, finely chopped
2 oz dark chocolate candy bar, grated

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Arrange bread slices on an ungreased baking sheet; brush the tops with melted butter. Bake until lightly toasted, 4-6 minutes. Remove from pan to a wire rack to cool.

Beat cream cheese, orange juice and honey until blended; spread over toasts. Top with remaining ingredients.

Makes 3 dozen.

Nutritional Information:
1 piece: 44 calories, 3g fat (1g saturated fat), 5mg cholesterol, 46mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 1g protein.