The Christmas crostini with ricotta and pomegranate are a fresh and light appetizer, creamy and very tasty, crunchy outside and soft and creamy in the center, colored by red seeds, ideal for the Christmas holidays, an appetizer with a decidedly autumnal flavor that you can easily prepare for any occasion.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
Ingredients
- 8 slices baguette
- 3/8 cup ricotta
- 1 drizzle extra virgin olive oil
- to taste pomegranate seeds
- to taste salt
- to taste pepper
- sprigs fennel
Tools
- 1 Baking Tray
- 1 Cutting Board
- 1 Small Bowl
- 1 Oval Plate
Steps for Christmas Crostini with Ricotta and Pomegranate
Let’s see how to prepare the crostini.
First, slice the baguette diagonally to make them a little elongated, then place them on a baking tray lined with parchment paper, add a drizzle of oil and bake in a preheated oven at 392°F and bake for 5 minutes just until they become a bit crunchy. In a small bowl, put the ricotta, salt, nutmeg, and a drizzle of oil, and mix well until it becomes creamy. When the bread is ready, remove it from the oven, put the ricotta in a piping bag with a star tip and fill the slices of bread, sprinkle with a bit of chopped parsley and add the pomegranate seeds, plate and decorate with fennel sprigs. Serve immediately, if you want to prepare them in advance, before serving put them in the oven for just 1 minute so they are warm.
notes
If you have leftovers, store in the fridge for up to 2 days, covered with cling film, you can also add some chopped walnuts, it goes very well.
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