Ingredients:
- 1 baguette, sliced into ½ -inch thick rounds
- Premium Extra Virgin Olive Oil (for brushing)
- 8 oz. brie cheese, sliced
- 1 cup pomegranate seeds
- ¼ cup Pomegranate Dark Balsamic Vinegar
- 1 tablespoon Franklin Raw Honey (optional for extra sweetness)
- Fresh thyme leaves for garnish (optional)
Instructions:
- Preheat your oven to 375ºF (190ºC).
- Arrange the baguette slices on a baking sheet and lightly brush each with extra virgin olive oil.
- Toast in the oven for about 5-7 minutes or until they are just beginning to turn golden brown.
- Remove the crostini from the oven and while still warm, top each with a slice of brie cheese.
- Return the crostini to the oven for an additional 3-4 minutes, or until the brie is melted and oozy.
- While the crostini are toasting, in a small saucepan over low heat, gently warm the pomegranate dark balsamic vinegar, stirring occasionally until it thickens slightly, for about 5 minutes. You can add a tablespoon of honey if you prefer a sweeter glaze.
- Once the crostini are done, arrange them on a serving platter.
- Drizzle each piece with the warmed pomegranate balsamic reduction.
- Sprinkle the pomegranate seeds over the crostini and garnish with fresh thyme leaves if desired.
- Serve immediately while warm and enjoy the melding of creamy brie with the tangy sweetness of the pomegranate balsamic glaze.