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Ruby Red Pomegranate, Blue Cheese, Parsley and Shallot Crostini

Serves: 5

Ready in: 15 to 30 mins

Ruby Red Pomegranate, Blue Cheese, Parsley and Shallot Crostini Recipe: Veggie


20 thin slices of thin French stick
100g vegetarian blue cheese
100g Ruby Red pomegranate seeds
small bunch of picked flat leaf parsley
2 shallots, finely sliced
2 tbsp extra virgin olive oil
salt and cracked black pepper


  • Preheat the oven to 180C/350F/Gas 4. Arrange the sliced French stick slices on a baking tray. With a teaspoon, drizzle over one tablespoon of the olive oil, transfer the bread to the oven, and bake until golden brown (about five minutes).
  • Once toasted, allow the crostini to cool for a couple of minutes. Then, using a small knife or the back of a spoon, spread the veggie blue cheese over the top of the crostini.
  • In a small bowl, combine the Ruby Red pomegranate seeds, parsley, shallots and olive oil, seasoning the mixture well.
  • Place a teaspoon of the Ruby Red pomegranate mixture on top of each crostini and serve on a platter as pictured.
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