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Cucumber, Pomegranate and Goat Cheese…

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Nutritional information

248.9
Calories
62 g
Calories From Fat
6.9 g
Total Fat
3.5 g
Saturated Fat
11.2 mg
Cholesterol
405.4 mg
Sodium
34.8 g
Carbs
5.8 g
Dietary Fiber
7.9 g
Sugars
12.8 g
Protein
96g
Serving Size

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Cucumber, Pomegranate and Goat Cheese…

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Cuisine:

These are amazing! I used a baguette and added a sprinkling of salt and fresh ground pepper.

  • 25mins
  • Serves 4

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 25mins   |  Serves: 4-6

Cucumber, Pomegranate and Goat Cheese Appetizers, These are adapted from TANGY TART HOT & SWEET , by Top Chef’s Padma Lakshmi There, they were called an open-faced tea sandwich, but I’d consider them more like toasts They have a nice crunch, and the green, red, and white are great for the holidays According to my produce book, pomegranates are in season November & December, although I’ve seen nice pomegranates (at my local Trader Joe’s) in February I’ve found an easy, mess-free way to seed a pomegranate, which I’ll include at the end of the recipe below I’m not a big fan of the flavor of goat cheese, and prefer to cut it by using equal portions of goat and cream cheese But these also taste great using just cream cheese ”, These are amazing! I used a baguette and added a sprinkling of salt and fresh ground pepper

 

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Steps

1
Done

Combine optional olive oil and softened goat or cream cheese. Spread evenly onto toast slices. You may mix the dill weed in at this point, but I think it looks prettier when sprinkled on top.

2
Done

Sprinkle toasts with pomegranate seeds and gently press them into the cheese (I prefer to add them after the cucumber, but then you have to be careful those carpet-staining seeds don't escape). Arrange approximately 4-6 slices of cucumber (depending on the size of your bread) on each slice of toast. Sprinkle with dill weed.

3
Done

Carefully cut each slice in half on the diagonal to make triangles. Serve open-faced on a platter.

4
Done

To seed a pomegranate (rinsed & dried): Using a small, sharp knife, slice the "crown" off the top of the pomegranate. Make 4-8 shallow cuts from north to south through the rind. Immerse the whole fruit in a large bowl of water, and gently twist to break the sections apart. Using your fingers, pull the red seeds away from the white pith. Discard everything that floats (most of the pith & peel float, while the seeds sink) and drain into a colander. You may need to remove a few pieces of pith, but there shouldn't be too much.

5
Done
6
Done
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15
Done

Bobby Ryan

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previous
Just Like Tony Packos Cabbage Rolls-Crock Pot…
Awesome stuff. I used green beans instead of asparagus because I had an overabundance of tomatoes and green beans.
next
Asparagus & Tomato Salad

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