Pistachio-Crusted Kiwi and Honey Crostini

This crostini celebrates National Pistachio Day with a vibrant, savory-sweet combination. Creamy, tangy goat cheese is balanced by the bright, slightly acidic flavor of fresh kiwi, all brought together by the satisfying crunch and earthy notes of toasted pistachios. It's a surprisingly sophisticated bite that is as visually appealing as it is delicious.

Vegetarian

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
oz soft goat cheese (chèvre), at room temperature
tablespoon honey, plus extra for drizzling
1/4 cup shelled, unsalted pistachios, roughly chopped
ripe kiwi, peeled and thinly sliced
Pinch of sea salt and freshly ground black pepper

Method

Preheat your oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and arrange them on a baking sheet. Toast for 8 minutes
minutes, or until lightly golden and crisp. Remove from oven and let cool slightly.
In a small bowl, combine the goat cheese, 1 tablespoon of honey, and a pinch of black pepper. Mix until smooth and creamy.
Spread a generous layer of the honey
goat cheese mixture onto each toasted crostini base.
Top each crostini with one or two thin slices of kiwi and sprinkle generously with the chopped pistachios.
Finish with a very light drizzle of honey and a tiny pinch of sea salt just before serving.

Chef's Tip & Pairing

For an extra layer of flavor, lightly toast the chopped pistachios in a dry pan for 2-3 minutes until fragrant before using. This enhances their nutty aroma and crunch, which pairs beautifully with the tart kiwi and creamy cheese.

From the Tini Crostini Collection