Easy Holiday Goat Cheese Pomegranate And Rosemary Bites Recipes

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Cube each wheel of Brie into 12 pieces. They do not need to be perfect cubes. Set aside.
• Mix the cranberries and pistachios together in a small bowl. Set aside.
• Lightly dust a cutting board with flour. Unroll the crescent dough (it should be an 8-by-12-inch sheet) onto the dusted surface. Using a knife, cut 4 lines down the 8-inch side and 6 across on the 12-inch side to get 24 squares.
• Place a cube of Brie in the center of each dough square. Sprinkle about 1/2 teaspoon of the pistachio and cranberry mixture over the top of each cube of Brie. Fold the corners of each square together, lightly pinching to seal everything in. Transfer the bites to the prepared baking sheet.
• Whisk together the egg and 1 tablespoon water in a small bowl and brush the top of each bite with the egg wash. Sprinkle each with a little rosemary and a bit of sea salt. Bake until golden brown, 12 to 14 minutes. Let cool for 2 to 3 minutes.
• Carefully transfer the bites to a serving platter. Scatter the pomegranate seeds around the bites, drizzle with honey and frame the platter with rosemary sprigs for color and festive fun. Enjoy!

Steps:

• Pulse almonds in the bowl of a food processor until chopped. Add parsley and chives; continue to pulse until incorporated. Add cherries and process until everything is finely chopped and you have a nice mixture of red and green.
• Pour nut mixture onto a flat work surface and spread into a thin layer.
• Roll goat cheese log in the nut mixture until fully covered. Carefully pick it up and tap the ends of the log into the nut mixture to cover. Place on a serving dish.

Steps:

• Preheat the grill to high and line the grill rack with foil. Halve the cheese to make two discs. Halve and core the pear, cut each half into slices and arrange in two piles on the foil. Lightly brush the pears with oil then top each pile with a cheese disc (cut side up) and grill for a few minutes until lightly golden and bubbling. Scatter with the nuts and grill for a minute or so more.
• Whisk the cranberry sauce with the oil and lemon juice and season. Arrange salad leaves on two plates. Put the pears and cheese on top. Spoon over the dressing, scatter over any stray nuts and eat right away with crusty bread while the cheese is still deliciously runny.

Steps:

• Top each crisp with a small dollop of softened goat cheese.
• Drop pomegranate seed halves on top of goat cheese.
• Lightly drizzle honey on top.
• Separate Rosemary into small pieces. Top to garnish.
• End with a pinch of black pepper or other spice to taste.
• Add each completed crisp to a holiday-themed plate or spread.
• Enjoy!