Balsamic Pomegranate Crostini with Goat Cheese

For the Balsamic Reduction:

• 1/2 c balsamic vinegar

• 1/4 c dark brown sugar

For the Glaze:

• 1 French baguette

• 5 oz goat cheese*

• 1 pomegranate, arils only

• 2 T fresh thyme or 3 T fresh mint, chopped

Directions:

1. Make the balsamic reduction. Whisk balsamic vinegar and brown sugar together in a small saucepan over medium-high heat. Bring to a boil and reduce heat to a simmer until thickened, about 10-12 minutes.

2. Meanwhile, preheat oven to 425°F and line a baking sheet with parchment paper. Slice the baguette diagonally into 1/2” slices and toast in the oven for 5-8 minutes, until toast to your desired crispiness.

3. Spread the goat cheese on each slice of the baguette and sprinkle pomegranate arils on top. Drizzle the balsamic reduction over the crostinis and sprinkle thyme/mint on top.

4. Serve immediately & enjoy!

Notes:

• I used regular creamy goat cheese once, then Trader Joe's honey goat cheese another time and both were delicious!