Pumpkin is perfect for the holidays when you make pumpkin crostini studded with pomegranate seeds and drizzled with honey! This is the perfect appetizer!
So, remember the other day when we talked about how to cut a pumpkin? Well, there is a reason you need to know how to do that. That reason is because you HAVE to make this Pomegranate Pumpkin Crostini. Seriously…it is like beyond amazing and will blow away any other appetizers on the table.
This crostini the perfect combination of a few simple ingredients that work together to create a ridiculously good dish. It is the perfect way to take pumpkin beyond fall and into the holidays too. I love seeing the pomegranate arils mixed in with roasted pumpkin for the perfect touch of red.
It’s pretty simple when it comes to how to make crostini. A crostini is small pieces of toasted bread that is topped with a variety of different meats, veggies, cheese, and herbs. The best thing about a crostini is that there is not one way to make it!
I can’t promise that people won’t initially think this crostini is too beautiful to eat. I mean just look at how good the pumpkin looks. YUM! But, the moment one person tries it, word will spread and it will disappear from your table! I can’t wait to make it for our annual holiday party and hear what everyone thinks!
Are you getting ready for the holidays? What are some of your favorite party appetizers?
If you love this Pomegranate Pumpkin Crostini recipe, check out these other easy Thanksgiving appetizers:
- Spinach Artichoke Crescent Rolls – An Immaculate Holiday Appetizer
- Cranberry Brie Skillet – Holiday Appetizer
- Broccoli Casserole Bites
- Baked Brie with Pepper Jelly
Essential items for this recipe:
- Mixing bowl
- Baking sheet
- Cutting board
- 1 loaf French Bread sliced diagonally
- 1 Pie Pumpkin cut into 1-inch pieces
- 4 tbsp Oil divided
- 1 tsp Salt
- 1/2 cup Pomegranate Arils
- 8 Sage Leaves
- 1/4 cup Honey
- 3 oz Goat Cheese softened
Preheat oven to 400 degrees. Line a rimmed baking sheet with nonstick foil.
In a bowl, combine pumpkin pieces, 1 Tbsp oil, and salt. Stir to coat.
Pour onto prepared baking sheet and cook for 10-15 minutes or until pumpkin is fork tender.
Remove from oven and let cool slightly. Toss with pomegranate arils.
Meanwhile, heat remaining oil in small skillet over medium heat. Working in batches, fry sage leaves until crisp.
Transfer to paper towels to drain excess oil. Crumble.
To assemble crostini, spread small amount of goat cheese onto slices of bread. Top with pumpkin mixture. Drizzle with honey and then sprinkle with crumbled sage leaves.