1french baguetteday old or fresh, whole wheat or multigrain
salt and pepper to taste
3/4 cupricottapartly skimmed
fleur de sel
To make a simple pomegranate reduction:
Pour pomegranate juice in a small saucepan.
Simmer on low heat until juice is reduced by half and can coat the back of a spoon. This should take about 20-25 minutes.
To make the crostini:
Preheat oven to 375° F (190°C). Position rack in the center.
Slice the baguette diagonally into 12 slices about 1/4 inch thick.
Place baguette slices on a cookie sheet.
Lightly brush with avocado oil on both sides and season with salt and pepper to taste.
Bake for about 8-10 minutes or until lightly toasted, turning over halfway through until golden and crisp on both sides.
Rub each slice of warm bread with fresh thyme. Make ahead: The crostini can be made up to 24 hours in advance; allow to cool and store in an airtight container at room temperature.
To make the whipped ricotta:
Simply use a small or hand held blendar and process until smooth and creamy. Make ahead: Can be refrigerated for up to 2 days until ready to be used. Bring to room temperature when ready to assemble crostini.
Spread about 1 tablespoon of whipped ricotta on each crostini.
Drizzle pomegranate reduction over ricotta.
Sprinkle pomegranate arils, chopped fresh thyme and chopped pistachio nuts evenly over crostini.
Place a few pea shoots decoratively on each crostini.
Sprinkle with flaked sea salt.
Arrange on platter and serve.
Leftover pomegranate reduction can be kept in the fridge for about 1 month. 1 serving = 1 crostiniPlease keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.