Crostini with Roast Beef and Pomegranate

  • Author: Kate Morgan Jackson
  • Yield: 24 crostini 1x


  • 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


  1. Heat oven to 350°.
  2. 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.
  3. Let the toasted bread cool slightly, then top with the roast beef, sour cream, pomegranate seeds, and scallions and serve!