Sourdough crostini with fresh goat cheese balls

Instructions

1. Step 1: Slice the sourdough bread

   Cut the sourdough bread into thin slices.

2. Step 2: Chop the pistachios and cranberries

   Finely chop the pistachios and cranberries on a cutting board with a suitable knife.

3. Step 3: Add butter to the pan

   Remove the heated pan from the oven and add a large spoonful of butter.

4. Step 4: Chop the rosemary

   Strip the rosemary leaves from the stems and finely chop them.

5. Step 5: Prepare the mixture

   Gently mix the pistachios, cranberries, rosemary, and pomegranate seeds in a bowl.

6. Step 6: Shape the cheese balls

   With slightly damp hands, shape the goat's cheese into about 8 small balls.

7. Step 7: Coat the cheese balls

   Gently roll the cheese balls in the pistachio-cranberry mixture until they’re coated all over.

8. Step 8: Prepare the bread slices

   Lightly brush both sides of the bread slices with olive oil.

9. 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.

10. 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.

11. Step 11: Serve

    Drizzle with a little honey to taste and serve immediately while the bread is nice and crispy.