Ruby Red Pomegranate, Roquefort, Parsley and Shallot Crostini

Ruby_Red_Pomegranate_Roquefort_parsley_shallot_crostini1Makes 20 crostini


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


Preheat the oven to 180C/Gas 4. Arrange the sliced French stick slices on a baking try. Drizzle over one tablespoon of the olive oil. Place in the oven until golden brown (about 5 mins). 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 Roquefort over the crostini. In a bowl, mix the pomegranate seeds, parsley, shallots and olive oil, then season. Place a teaspoon of the Ruby Red pomegranate mixture on each crostini then serve on a platter.  Use a little less cheese if you’re watching your weight.

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