Nothing says Christmas like these festive pomegranate and turkey crostini – the perfect bite-sized holiday magic. Every December, my kitchen transforms into a whirlwind of red and green as I prep these little gems for our annual open house. It all started years ago when I needed a quick way to use up leftover turkey, and voila! The sweet-tart pop of pomegranate seeds against savory shredded turkey became our new tradition. Now friends beg for these crunchy, creamy appetizers before they even take off their coats. Believe me, that ruby-red sprinkle against the golden toast makes them almost too pretty to eat. Almost.
Why You’ll Love These Christmas Pomegranate & Turkey Crostini
Trust me, these little bites will steal the show at your holiday gathering! Here’s why they’re my go-to appetizer every year:
- They’re lightning fast: From oven to table in under 20 minutes, perfect for last-minute guests
- Leftover magic: Gives that post-Thanksgiving turkey a delicious second life
- Festive flair: Those jewel-toned pomegranate seeds scream holiday cheer
- Crowd-pleasing combo: Sweet honey, creamy cheese, and savory turkey create the perfect flavor balance
- Make-ahead friendly: Toast the bread early, then assemble when you’re ready to impress
Honestly, I’ve never brought these to a party without someone asking for the recipe. They’re that good!
Ingredients for Christmas Pomegranate & Turkey Crostini
Gather these simple ingredients that come together most magically. I always lay everything out before starting; it makes assembly a breeze!
- 1 baguette: sliced into ½ inch pieces (about 12 slices)
- 2 cups cooked turkey: finely shredded (leftover roast turkey works perfectly)
- ½ cup pomegranate seeds: those ruby jewels make it Christmas on a plate
- ¼ cup cream cheese: softened to room temperature (trust me, this makes spreading easier)
- 1 tbsp honey: for that subtle holiday sweetness
- 1 tsp fresh thyme: chopped (don’t skip this, it makes all the difference)
- ¼ tsp salt: to balance the flavors
- ¼ tsp black pepper: freshly ground if you can
- 1 tbsp olive oil: for brushing the crostini
See? Nothing fussy, just quality ingredients that sing together in perfect holiday harmony!
Equipment You’ll Need
Don’t worry, you probably have everything already! Here’s what I pull out before starting:
- Baking sheet: for toasting those baguette slices to golden perfection
- Small mixing bowl: for whipping up the cream cheese spread
- Pastry brush: to lightly coat each crostini with olive oil
- Sharp knife: for slicing the baguette and chopping thyme
- Cutting board: my trusty prep station
That’s it! No fancy gadgets needed for these festive bites. Though I do love using my mini rubber spatula to spread the cream cheese mixture, it makes the job so easy!
How to Make Christmas Pomegranate & Turkey Crostini
Okay, let’s make some holiday magic happen! These come together so quickly, you’ll be amazed. Just follow these simple steps and you’ll have a platter full of festive perfection in no time.
Toasting the Crostini
First things first, get that oven humming! Preheat to 375°F while you prep your baguette slices. Brush each one lightly with olive oil, just enough to make them glisten. Arrange them on your baking sheet in a single layer. Pop them in the oven for 5-7 minutes until they turn that perfect golden brown. Watch them like a hawk after the 5-minute mark, they go from toasty to burnt in seconds!
Assembling the Christmas Pomegranate & Turkey Crostini
Now for the fun part! While your crostini cool slightly, mix the cream cheese, honey, thyme, salt and pepper in your bowl until smooth. Spread about a teaspoon of this heavenly mixture on each toast, not too thick, just enough to coat. Next comes the turkey, press those shreds lightly into the cheese so they stick. Finally, the showstopper: sprinkle those gorgeous pomegranate seeds over the top like edible confetti. If you’re feeling fancy, add a tiny extra pinch of fresh thyme for color and aroma. Voila! Christmas on a cracker!
Pro tip: I like to assemble these right before serving so the bread stays crispy. But if you must prep ahead, keep everything separate and build at the last minute.
Tips for Perfect Christmas Pomegranate & Turkey Crostini
After making these dozens of times (and eating even more!), Here are my can’t-live-without secrets:
- Room temp cream cheese is key: Cold cheese tears the bread, leave it out for 30 minutes first
- Toast ahead: Make crostini up to 2 days early and store in an airtight container
- No pomegranates? Dried cranberries work in a pinch; soak them in orange juice first for plumpness
- Leftover hack: Swap turkey for rotisserie chicken when you’re in a bind
- Extra wow factor: Drizzle with balsamic glaze right before serving
Trust me, these little tweaks take your crostini from good to “Can I have the recipe?” status every time!
Serving Suggestions
These crostini shine brightest on a holiday platter surrounded by sparkling cider or a crisp winter salad. I love serving them alongside roasted vegetable skewers for color contrast. For parties, arrange them in a circular pattern with sprigs of rosemary between each slice, looks fancy with zero effort! They’re perfect passed around with champagne during cocktail hour, too. Honestly, they disappear before you can say “Merry Christmas!” every time.
Storage & Reheating
Here’s the golden rule: store components separately to keep everything fresh and crunchy. Keep toasted crostini in an airtight container at room temperature for up to 2 days (they lose their crispness after that). The turkey and pomegranate seeds can chill together in the fridge for a day. But that luscious cream cheese spread? Always make it fresh; it only takes 2 minutes to whip up! Never assemble these ahead unless you want soggy sadness. Trust me, I learned that the hard way at my first holiday party!
Nutritional Information
Let’s be real, we’re not counting calories during the holidays, but here’s the scoop if you’re curious! Each beautiful crostini comes in at about 85 calories, with 5g of protein to keep you going through all that gift wrapping. They’ve got just 3g of sugar (thank you, natural pomegranate sweetness!) and 3g of fat per bite. Remember, these numbers are estimates, your exact counts might vary slightly depending on your turkey’s leanness or how generously you spread that cream cheese. But honestly? When something tastes this good and looks this festive, I say enjoy every delicious bite!
FAQs About Christmas Pomegranate & Turkey Crostini
Q1. Can I use chicken instead of turkey?
Absolutely! Rotisserie chicken works beautifully in these crostini when you’re out of turkey. The flavors still pair perfectly with the pomegranate and cream cheese. Just make sure to shred it finely so it sticks to the spread.
Q2. How do I pick ripe pomegranates?
Look for fruits that feel heavy for their size with smooth, unblemished skin. The deeper red ones tend to be sweeter. Give it a tap; it should sound metallic. Pro tip: Buy extra pomegranates because those seeds disappear fast (both into recipes and little hands!).
Q3. Can I make these vegetarian?
Yes! Skip the turkey and double up on the cream cheese spread. For protein, try crumbling some goat cheese on top or adding toasted walnuts. The pomegranate seeds still give that festive pop we all love.
Q4. My cream cheese mixture is too thick, help!
No worries! Just stir in a teaspoon of milk or cream until it reaches a spreading consistency. I’ve been there; cold cream cheese can be stubborn! Letting it soften fully at room temperature prevents this.
Q5. Can I freeze assembled crostini?
I wouldn’t recommend it; the bread gets soggy when thawed. But you can freeze the toasted crostini separately for up to a month! Just refresh them in a 350°F oven for 3 minutes before assembling with fresh toppings.
For more holiday appetizer inspiration, check out Family Tastes.
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20-Min Christmas Pomegranate & Turkey Crostini That Steal the Show
- Total Time: 17 minutes
- Yield: 12 crostini 1x
- Diet: Low Lactose
Description
A festive appetizer combining tender turkey, tangy pomegranate, and crispy crostini for a holiday treat.
Ingredients
- 1 baguette: sliced into 1/2 inch pieces
- 2 cups cooked turkey: shredded
- 1/2 cup pomegranate seeds
- 1/4 cup cream cheese: softened
- 1 tbsp honey
- 1 tsp fresh thyme: chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F.
- Brush baguette slices with olive oil and toast for 5-7 minutes until golden.
- Mix cream cheese, honey, thyme, salt, and pepper in a bowl.
- Spread the cream cheese mixture on each crostini.
- Top with shredded turkey and pomegranate seeds.
- Serve immediately.
Notes
- Use leftover turkey for an easy twist.
- Swap pomegranate seeds with cranberries for variation.
- Toast bread ahead for quicker assembly.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 crostini
- Calories: 85
- Sugar: 3g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg