Chef Tony Hamati from Schmooze Restaurant shares a recipe for a sweet crostini for a great appetizer.


• slices of French bread baguette (1/4 inch thick)

• 1 tablespoon butter, melted

• 4 ounces cream cheese, softened

• 2 tablespoons orange juice

• 1 tablespoon honey

• 1 cup pomegranate seeds

• 1/2 cup finely chopped pistachios

• 2 ounces dark chocolate candy bar, grated


Preheat oven to 400 degrees.

Arrange bread slices on an ungreased baking sheet; brush tops with butter.

Bake until lightly toasted, 4-6 minutes.

Remove from pan to a wire rack to cool.

Beat cream cheese, orange juice and honey until blended; spread over toasts.

Top with remaining ingredients.

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