Introduction

Elevate your holiday appetizers with these Plant-Based Pomegranate Persimmon Crostini, featuring a homemade plant-based cream cheese that’s rich, creamy, and incredibly simple to make. This delightful combination of toasted bread, fresh persimmon slices, juicy pomegranate seeds, and tangy pomegranate vinaigrette is the perfect way to impress your guests with a beautiful and flavorful bite.

Pomegranate Persimmon Crostini Recipe

Ingredients

For the Crostini:

• 1 baguette, sliced into 1/2-inch pieces
• 2 tablespoons olive oil
• 1-2 ripe persimmons, thinly sliced
• 1/2 cup pomegranate seeds
• A few sprigs of mint

For the Homemade Plant-Based Cream Cheese:

• 1 cup raw cashews, soaked for at least 4 hours or boiled for 10 minutes
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 2 tablespoons plain, unsweetened plant-based yogurt (optional, for extra tanginess)
• Salt to taste

For the Pomegranate Vinaigrette:

• 3 tablespoons pomegranate juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• 1 teaspoon apple cider vinegar
• Pinch of salt

Instructions

1. Make the Homemade Plant-Based Cream Cheese:
   • Drain and rinse the soaked cashews.
   • Add the cashews, lemon juice, apple cider vinegar, garlic powder, onion powder, and a pinch of salt to a high-speed blender or food processor.
   • Blend until smooth and creamy, adding a tablespoon of water at a time if needed to reach your desired consistency.
   • If using plant-based yogurt, blend it in at the end for extra tanginess. Adjust seasoning as needed and set aside.
2. Toast the Bread:
   • Preheat your oven to 375°F (190°C).
   • Arrange the baguette slices on a baking sheet and brush each side lightly with olive oil.
   • Toast in the oven for 8-10 minutes, flipping halfway, until golden brown and crisp.
   • Alternatively: toast the slices on a pan on medium heat individually (don’t forget to flip!)
3. Prepare the Pomegranate Vinaigrette:
   • In a small bowl, whisk together the pomegranate juice, olive oil, maple syrup, apple cider vinegar, and a pinch of salt. Set aside.
4. Assemble the Crostini:
   • Spread a generous layer of the homemade plant-based cream cheese onto each toasted baguette slice.
   • Top with a slice of persimmon.
   • Sprinkle pomegranate seeds over each crostini.
5. Drizzle with Vinaigrette:
   • Just before serving, drizzle each crostini with the pomegranate vinaigrette for a tangy, sweet finish.
6. Serve:
   • Arrange the crostini on a serving platter and garnish with additional pomegranate seeds and a mint leaf if desired. Serve immediately.

Conclusion

These Plant-Based Pomegranate Persimmon Crostini with homemade cream cheese are a feast for the eyes and taste buds. The smooth and tangy cream cheese, combined with the sweet persimmon and tart pomegranate, creates a flavor profile that’s perfect for the holiday season. Easy to make and bursting with freshness, this dish is sure to become a festive favorite! Enjoy!