Sourdough crostini with fresh goat cheese balls
15 min
Total Time
5 min
Cooking Time
10 min
Preperation Time
Ingredients
| 8 small, thin slices | sourdough bread (approx. 120–160 g) |
| 150–200 g | fresh goat cheese |
| 50 g | unsalted pistachios, shelled |
| 30 g | dried cranberries |
| 30–40 g | pomegranate seeds |
| 1–2 tbsp | olive oil |
| 2–3 sprigs | fresh rosemary |
| A little | honey for drizzling, optional |
| Freshly ground | pepper, optional |
Instructions
Step 1: Slice the sourdough bread
Cut the sourdough bread into thin slices.
Step 2: Chop the pistachios and cranberries
Finely chop the pistachios and cranberries on a cutting board with a suitable knife.
Step 3: Add butter to the pan
Remove the heated pan from the oven and add a large spoonful of butter.
Step 4: Chop the rosemary
Strip the rosemary leaves from the stems and finely chop them.
Step 5: Prepare the mixture
Gently mix the pistachios, cranberries, rosemary, and pomegranate seeds in a bowl.
Step 6: Shape the cheese balls
With slightly damp hands, shape the goat's cheese into about 8 small balls.
Step 7: Coat the cheese balls
Gently roll the cheese balls in the pistachio-cranberry mixture until they’re coated all over.
Step 8: Prepare the bread slices
Lightly brush both sides of the bread slices with olive oil.
Step 9: Toast the crostini
Heat a Fissler Ceratal pan over medium heat and fry the bread slices for about 2–3 minutes on each side until golden brown and crispy.
Step 10: Top the crostini
Allow the crostini to cool briefly, then carefully place the goat cheese balls on top with a fork or spoon.
Step 11: Serve
Drizzle with a little honey to taste and serve immediately while the bread is nice and crispy.
