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Feta and Pomegranate Crostini
This incredibly easy to make Feta and Pomegranate Crostini has ribbons of cucumbers, sweet pops of pomegranates, salty crumbles of feta cheese, and is finished with a sprinkle of warm spices making this a beautiful, fast, and festive holiday appetizer.
Prep Time: 15 minutes
Cooking Time: 8 minutes 
Serves: Party Size
Yield: About 50 crostini
Ingredients
- 2 (5-ounce) Frigo® Crumbled Feta Cheese, divided
- ¾ cup (6-ounces) cream cheese
- 1 lemon, juice and zest
- ¼ teaspoon salt
- 1 (16-ounce) package cocktail pumpernickel bread
- 1 cup pomegranate seeds
- 1 large English cucumber
- 1 tablespoons Ras el Hanout spice blend
- **Or, substitute a blend of 2 teaspoons pumpkin pie spice, ½ teaspoon ground ginger and ½ teaspoon ground cardamom
Directions
Preheat oven to 375°F. Brush pumpernickel bread slices with olive oil and place on a large rimmed baking pan. Toast until lightly toasted, about 5 – 8 minutes. Cool.
Meanwhile, in a small food processor fitted with a blade, blend one package of the (5-ounce) Frigo® Crumbled Feta Cheese with the cream cheese until smooth. Add juice and zest of one lemon and salt and pulse until fully incorporated. Store in refrigerator until ready to assemble crostini.
Cut Cucumber into 3-inch pieces and then slice cucumbers into thin ribbons with a vegetable peeler or a mandolin on the thinnest setting. Stop slicing the cucumber when reach the inner part with seeds. Place the slices of cucumber in a small bowl of ice water and store in the refrigerator until ready to assemble the crostini.
Assemble the crostini by lining up the toasted pumpernickel bread slices. Spread a heaping tablespoon of Frigo® Crumbled Feta Cheese mixture over the toast. Pat the cucumber ribbons dry with paper towel and layer a couple ribbons of cucumbers over crostini. Sprinkle crostini with a pinch of Ras el Hanout spice blend, and then finish with pomegranate seeds and Frigo® Crumbled Feta Cheese.
