These Smokehouse Almond, Goat Cheese, and Pomegranate Toasts are a delicious combination of sweet and smoky, creamy and crunchy! These little bites are the perfect snack!
The holiday season is in full swing, with Thanksgiving right around the corner and Christmas not far behind it. How it’s almost the end of November I’m not quite sure. Brad and I were out doing some shopping this weekend, and it just seemed strange to be hearing Christmas music in the stores already. I can’t say that I minded it, though. I love this time of year!
And there’s another season upon us as well… football season! And what’s the best part of watching the game? The snacks, of course!
Which brings us to these Smokehouse Almond, Goat Cheese, and Pomegranate Toasts. All I have to say is, these are goooood. Like, you will eat one, and then another, and before you know it you can’t even remember how many of these you’ve had but you don’t regret one single bite good. These toasts really are the perfect lighter game day snack!
These Smokehouse Almond, Goat Cheese, and Pomegranate Toasts are really simple to make. You’ll lightly brush baguette slices with olive oil and then toast them in the oven until crisp and lightly golden. Next spread on some softened goat cheese, sprinkle with smoky almonds and pomegranate seeds, drizzle with honey, and serve!
I made these toasts with Blue Diamond Smokehouse Almonds and the combination of the smoky almonds with the sweet pomegranate seeds and tangy goat cheese was amazing. The almonds also add a delicious crunch atop the creamy goat cheese. As I was making these little bites I couldn’t help but eat a few of the almonds plain, and I found myself going back for more and more. The smokehouse flavor is spot on.
Whether you make these Smokehouse Almond, Goat Cheese, and Pomegranate Toasts for snacking on during the game or before a holiday meal, they are sure to disappear quickly! Luckily they’re easy enough that you can make more in no time.
- 1 baguette
- 2 teaspoons extra virgin olive oil
- 4 ounces goat cheese, softened
- seeds of ½ a pomegranate
- 3 ounces Blue Diamond Smokehouse Almonds, halved
- honey, for drizzling
- Preheat oven to 400 degrees F.
- Slice the baguette on the diagonal into ½-inch thick slices and place on a baking sheet. Lightly brush with olive oil. Toast in the preheated oven for 6-8 minutes, until crisp.
- Spread each toast with a thin layer of goat cheese. Top each toast with a few pomegranate seeds and a few chopped almonds. Drizzle with honey and serve.
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