Finger foods are my go-to for parties, and these Pomegranate Persimmon Crostini are both beautiful and simple to make. They’re perfect for gatherings and take very little time to prepare.
I meant to share this recipe before New Year’s, but better late than never. I had a couple of persimmons and a pomegranate sitting on the counter, starting to dry out, so I wanted to use them quickly. With holiday parties in full swing, bite-sized snacks felt like the right choice.
These crostini are essentially toast with fruit—so easy. The tart pop of pomegranate arils pairs beautifully with the sweet, tender slices of Fuyu persimmon. Spread a thin layer of your favorite vegan cream cheese on toasted baguette slices, top with persimmon and pomegranate, add a mint leaf, and finish with a light drizzle of agave. The result is a fresh, elegant appetizer that’s bursting with flavor.
If you need to accommodate allergies or dietary preferences, swap the baguette for gluten-free bread or lightly salted crackers. Grilling or toasting the bread until it has slight char marks adds a nice contrast to the sweet fruit. For convenience, you can use pre-packaged pomegranate arils to avoid the hassle of deseeding.
On a personal note, I considered writing a year-end recap but I’m not quite ready to get into all that yet. I do want to share more of what I’m up to in posts, and I’m thinking about running a short reader survey through my newsletter—if you’re not subscribed, consider signing up through my newsletter for updates and future recipes.
Make these pomegranate persimmon crostini for your next fall or winter gathering. They’re simple, elegant, and always a hit—tag @veganyackattack and #veganyackattack if you share photos. Enjoy, and have a happy, safe New Year!
1 year: 16 Vegan Appetizers // 2 years: Savory Tomato Cobbler // 3 years: Black Bean Cornbread Pot Pie // 4 years: Pressure Cooker Seitan // 5 years: Top 13 Recipes of 2013! // 6 years: Quinoa Garlic Pasta // 7 years: Healthy Pumpkin Cranberry Oatmeal Cookies
Pomegranate Persimmon Crostini
These Pomegranate Persimmon Crostini are as delicious as they are gorgeous. Plus, VERY easy-to-make!
10 minutes
5 minutes
15 minutes
Ingredients
- 24 1/2-inch thick slices of baguette, toasted or grilled
- 1/2 cup (112 g) (soy-free) vegan cream cheese
- 2 Fuyu persimmons, peeled and cut into 24 thin half-slices
- 2/3 cup (100 g) pomegranate arils
- 24 mint leaves
- Agave nectar for drizzling
- 1/4 teaspoon coarse salt, optional
Instructions
- Arrange the toasted baguette slices and spread about 1 teaspoon of vegan cream cheese on each slice. Top each with one persimmon half-slice and a heaping teaspoon of pomegranate arils.
- Add a mint leaf to each crostini, drizzle very lightly with agave, and finish with a small sprinkle of coarse salt if desired. Serve immediately.
Nutrition Information:
Yield:
24
Serving Size:
1 crostini
Amount Per Serving:
Unsaturated Fat: 0g
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For more appetizer ideas, check this post out!