Pomegranate Crostini with Ricotta and Mint

This Pomegranate Crostini with Ricotta and Mint will be your new favorite appetizer! It’s super easy to make for any last minutes guests, and is sure to wow a crowd!

This appetizer was a total experiment for me. I was making a few other recipes using Pomegranate and had a lot leftover so I was trying to figure out what to do with them.

I also had a big tub of Ricotta and some Mint leaves on hand, and I thought the combo of all three flavors would blend well together. And guess what? It totally did!! Yum!

I usually have a bag of Udi’s gluten free baguettes in my freezer just in case I get last minutes guests. That way I can whip up a tasty Crostini concoction from whatever I might have in my fridge that day.

This literally took less than 10 minutes to make which is perfect for when people just pop in.

I decided to also add this appetizer to my Thanksgiving menu. It’s just so colorful and festive looking!

I still can’t get over the fact that Thanksgiving is a little over a week away. I feel like it’s still September. Sometimes I just forget what month it is because I live in Florida where it’s an endless summer. It’s a strange feeling. Really.

So if time got away from you and you’re scrambling like me to figure out what to make on the big day, I put together 11 Gluten Free Thanksgiving Recipes just for you!

I hope you guys love these Pomegranate Crostini with Ricotta and Mint as much as we did! They’re:

• Easy to make
• Festive
• Cheesy
• Sweet
• Super Tasty

And the perfect addition to any party!

If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!

I LOVE seeing what you guys cook up.

Cheers!

More Easy Appetizer Recipes

• Prosciutto Pear Brie and Honey Crostini
• Hot Chipotle Spinach Artichoke Dip
• Baked Brie with Garlic and Thyme
• Air Fryer Keto Crab Cakes
• Smoked Salmon with Lemon Pesto Crostini
• Grilled Caprese Brie
• Prosciutto Wrapped Asparagus with Lemon Pesto Crostini
• Baked Ricotta Cheese Dip with Garlic Thyme and Lemon