I’m fully aware it’s only September, BUT let’s be real. How perfect would this Ricotta Pomegranate crostini be for Christmas time? THOSE COLORS THOUGH.
I was heading to a game night at a friend’s house and wanted to throw something together that was going to be fast. And delish. ENTER – Crostini.
Call me a snob, but I prefer (9.9 times out of 10) to bring something homemade to these types of get togethers. I mean, store-bought dips have their time and place, but even then, I always end up adding my own ingredients to it to spruce them up a bit. And hey – I’ll take any opportunity to have get some free (and honest) feedback from a group on whatever I’m serving up, so I took game night as the chance to do so.
ANYWHO. This party was not different from any other. I wanted to bring something quick, and as I was strolling around Whole Foods, I remembered I had pomegranate seeds from Trader Joe’s sitting in my fridge. At this point, I had made my way to the bakery section and bags of crostini were on sale. SOLD. Then the juices just started flowin’ from there.
Although I typically would recommend buying cheese from Trader Joe’s, because HELLO it’s cheap AF…
Whole Foods was on my way home from work so I had to made do (and lol yes I just had to Google whether or not it was make due or do). Cheese, in my opinion, is an ESSENTIAL part of any crostini, and Ricotta was the first thing I saw. Seeing a pattern here? Sometimes grabbing random sh*t and not thinking too hard about it JUST WORKS.
And because this technically isn’t a “recipe” with strict instructions, you can add as much of the ingredients as your little heart desires. Obsessed with honey? Be heavy handed with it. Can’t get enough of ricotta? LOAD IT ON, BABE.Print
The perfect “quick” app. This has every aspect that a dish should:
- Crostini toasts
- Fresh Ricotta – about one heaping tablespoon per crostini
- Pomegranate seeds
- Olive oil
- Maldon Sea salt flakes (or regular salt if you do not have Maldon on hand)
- Optional – cracked black pepper
Stack the basil leaves on top of one another and roll them tightly into cigar shapes. Then slice crosswise, aka chiffonade, with a sharp knife, as shown here.
Layer the ricotta down on the crostini toast first, then sprinkle the pom seeds on top. Next, drizzle olive oil and honey, then sprinkle salt/pepper and finally topped with ribbons of fresh basil. THAT EASY.