Pomegranate Hazelnut Crostini
Prep time: 
Cook time: 
Total time: 
Serves: 15 slices
  • 10 oz Feta cheese
  • ¼ cup hazelnuts
  • 1 tablespoon fresh tarragon leaves
  • 1 French baguette
  • 1 cup pomegranates
  1. Toast hazelnuts until their aroma rises
  2. Roll hazelnuts, while still warm, in a paper towel, or regular towel, until all the loose skin falls off
  3. Place hazelnuts in a food processor and process until they look like a coarse meal
  4. Add Feta cheese and tarragon leaves, then process until the mixture comes together into sticky mass
  5. Slice bread into rounds and place on a baking sheet; toast in a 375 oven for 10 to 15 minutes
  6. Spread the cheese mixture on each slice of bread, then top with pomegranates
Recipe by My Persian Kitchen at http://www.mypersiankitchen.com/pomegranate-hazelnut-crostini/