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Roast Beef and Pomegranate Crostini

Roast beef and pomegranate crostini
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Makes 24| Hands-On Time: | Total Time:


  • 24 thin slices baguette (from 1 small loaf)
  • 2 tablespoons olive oil
  • 4 ounces thinly sliced roast beef
  • 1/4 cup sour cream
  • 1/4 cup pomegranate seeds
  • 1 scallion, thinly sliced
  • kosher salt and black pepper


  1. Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
  2. Dividing evenly, top the toasted baguette slices with the roast beef, sour cream, pomegranate seeds, and scallion; season with ½ teaspoon each salt and pepper.
By December, 2010

Nutritional Information

  • Per ServingServing Size: 1 crostini
  • Calories 55
  • Fat 2g
  • Sat Fat 0g
  • Cholesterol 3mg
  • Sodium 152mg
  • Protein 2.5g
  • Carbohydrate 8g
  • Sugar 0g
  • Fiber 0.5g
  • Iron 0.5mg
  • Calcium 3mg
What does this mean? See Nutrition 101 .

Quick Tip

4 pieces of bruschetta
The crostini can be toasted up to 3 days in advance. Keep at room temperature in an airtight container.  

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.