Pomegranate and brie crostini
Serving crostini in an entirely different way: Our recipe calls for brie and pomegranate on a whole grain baguette – accompanied by fresh thyme.
Nutritional information per portion
Halve one of the pomegranates and squeeze the juice into a saucepan. If needed, add water to fill to 100 ml. Add gelatine and SteviaSweet Crystal and bring to a boil.
Then cut a small piece from both ends of the second pomegranate, so that the white skin is visible (as with an orange). Now cut the fruit into wedges along the skin. The seeds can now be easily removed and placed in a large bowl. Pour the boiled pomegranate juice over the seeds and refrigerate the mixture until it is cold and has turned to jelly.
Cut the baguette into slices and place them on a baking tray. Bake at 225 °C for 5-10 minutes. Cut the brie into slices and spread the slices together with the pomegranate jelly on the baked baguette slices. Garnish with fresh thyme.