Hey y’all! Welcome to the first ever post from Rose Garden Lane. That’s right. You’re joining me at the very beginning, and that means we are now the very best of friends. Don’t worry, you will be happy that we are besties once you taste these crostinis. Crispy bread, creamy whipped feta, tangy orange, spicy ginger, and delicious bitelets of pomegranate seeds.
Perfect for your next holiday party…or dinner for one. Because who doesn’t love snacks for dinner? And minus the bread and whipped feta and olive oil and honey, this is basically a zero calorie dinner. Which means you can eat it all yourself and not feel guilty. Best of all- this tastes way better after it has had some time to sit and let the onion mellow a bit, making it the perfect make ahead party snack.
Or you know, you can share. I am especially into the jeweled colors of this dish. I want my entire Christmas season to be done in jeweled tones: decorations, wrapping paper, clothes, and of course, my food. When its all grayish outside I crave bright vibrant colors and start dreaming about painting my kitchen emerald green and re-doing the bedroom in amethyst.
But crazy décor schemes aside, I manage to get my fix of all things jewel-y in delicious foods like this crostini. If you aren’t familiar with pomegranates, don’t be scurred- cutting them is the easiest thing ever. Step 1: Remover the flower from the top of the fruit with a paring knife. Step 2: Score the sides of the fruit, cutting it into 4 equalish parts. Step 3: Break apart and enjoy!
- 1 loaf french bread
- 4 oz. feta cheese
- 3 oz. cream cheese
- 1 T. plus 2 t. EVOO
- 1/4 lemon, juiced
- 1/2 c. kale
- 1 T. EVOO
- 1/2 t. salt
- 1 orange, zested
- 1/2 orange, juiced
- 1 t. fresh ginger
- 1/4 purple onion, diced
- 2 pomegranates
- 2 apples
- 2 T. honey
- Slice bread in thin-ish slices, spray with cooking spray and bake at 400 for about 20 minutes.
- Meanwhile, combine feta, and next 3 ingredients in a food processor and blend until combined and smooth. Set aside.
- Put kale in a bowl, cover with 1 T. EVOO and 1/2 t. salt. Massage for 2 minutes. Kale should be darker in color and silkier in texture after massage.
- Combine orange zest and next 3 ingredients in a clean food processor, and process until thoroughly grated and combined.
- Remove pomegranate seeds, dice apples into tiny bits. Combine with kale and orange zest mixture. Toss with honey.
- Spread each slice of bread with some feta. Top with pomegranate mixture. Enjoy!