Okay, so right about now my frame of mind is as follows.
I still love and adore the holidays. The Christmas tree, the holiday music on the radio, the daily cards that the mailman brings, the annual viewing of Love Actually, etc etc etc. I love anything that has to do with the holidays that I either don’t have to do myself, or is already DONE. Second to that I like anything that I still have to do that is easy. In last place are the one million things I still have to do that seemed like a great and festive idea back in November, but that are long and complicated.
This particular appetizer recipe falls into Category Two – you still have to do it (unless you can recruit someone, which is always a beautiful thing), but it is pretty much as easy as it comes, and is currently tied for first place with the fig and cheese bites as my current favorite nibble before the main event. If you have a supermarket that sells pomegranate seeds that are already taken out of the pomegranate for you (thank you Fairway!) you are looking at about 10 minutes to assemble this thing. If you have to seed your own pomegranate you will need another 10 minutes or so, but this is an activity that can definitely be done while watching Love Actually, which will make things go very fast, believe me.
Here’s the scoop: slice a nice thin baguette into thin pieces, brush them with a little olive oil and pop them in the oven until they are nice and golden – about 10 minutes. Once they are out and cool, top them with a little bit of thin sliced roast beef from the deli counter, a dollop of sour cream, a few pomegranate seeds and a couple of sliced scallion bits. If you are feeling really crazy you can grind a little fresh pepper on top.
That’s it. You are done.
Now, how many other things on your holiday list can you say THAT about?
- 24 thin slices French bread
- 2 tablespoons olive oil
- 4 ounces thinly sliced roast beef
- 1/4 cup sour cream
- 1/4 cup pomegranate seeds
- 1 scallion, thinly sliced
- Heat oven to 350°.
- Line a baking sheet with parchment or a silicone mat and place the bread slices in a single layer on the sheet. Brush with olive oil and bake until golden, about 12-15 minutes.
- Let the toasted bread cool slightly, then top with the roast beef, sour cream, pomegranate seeds, and scallions and serve!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!