Pomegranate and Pistachio Crostini

This recipe is from the Taste of Home Simple and Delicious cookbook. It's meant to be an appetizer, but the taste is of a dessert. The way to create these is to first bake the bread before you prepare the sauce for on top of the bread slices. The sauce I recommend whipping with an egg beater to mix properly while the bread cools. Also, chop the pistachios and place in another bowl.

In another bowl, pop out the seeds of the pomegranates to make it easier for application. Once this is done, decide how many crostini's you want at that moment. Don't put sauce on any more than you want to eat; the bread will get mushy after a while if the sauce is left on there. Once you have scooped the sauce onto the bread, sprinkle with the pistachio crumbles and pomegranate seeds. Then take a chocolate bar (I used one with a little sea salt. It made the taste more like a tart.) and shave some chocolate onto the pieces of bread.

For storage, I recommend separating all ingredients into different containers and putting in the fridge. Store the bread in a plastic bag outside of the fridge. The plastic bag prevents the bread from drying out too much.

I shared the crostini's with my family and everyone loved it. I used it as an appetizer, which was a mistake. The taste is too much like a dessert to have before dinner. My mother actually didn't like this recipe. She said it was too sweet to be an appetizer and too tart to be a dessert. To remedy this situation, I would recommend using less orange juice.

Overall, this recipe worked out well, but there's room for improvement for this ordinary cook.

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