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Pomegranate Pork Belly Crostini

Pomegranate Pork Belly Crostini ~ Baguette layered with a bleu cheese pomegranate spread, a succulent slice of pork belly and roasted Brussels sprout chip.
Pomegranate Pork Belly Crostini ~ Baguette layered with a bleu cheese pomegranate spread topped with a succulent slice of pork belly and roasted Brussels sprout chip ~ The Complete Savorist

Happy New Years! Here’s to a wonderful, prosperous, and joyous 2015 2017!

If you’re hosting a big gathering or a small intimate affair, this crostini will be perfect for your New Year’s Eve shindig.  In Ancient Egypt, the pomegranate was a symbol of prosperity, so what better way to start off a new year than to eat a fruit the ancients equated with good fortune.

I first fell in love with the pomegranate back in the early 90’s.  Now they are all the rage.  My high school boyfriend was from Cambodia and his family introduced me to this delicious but rather difficult (or so I thought) to deal with fruit. I have loved it ever since.

Luckily, they taught me how to quickly open one to get at the jeweled fruit inside.  Maybe I should write a post with step by step pictures on how to quickly deal with one, I bet you all do it wrong…Oh wait….I did. Here it is.

When deciding on the flavors for this appetizer, I wanted bold, decadent, with the right touch of sweetness. Bleu cheese, or gorgonzola is what I used, is very bold, sweet came from the pomegranate and honey, and then the decadent, well that my friends, is from the pork belly.

If you have been afraid to cook a pork belly, don’t be.  It’s beyond easy.  If you love bacon, and who doesn’t love bacon, you will be a fan of the pork belly in no time. I know it’s not at all healthy, since we do eat a good portion of fat, but you know you’re hitting the gym anyway as part of your New Year’s Resolution, so why not indulge one last time?

Pomegranate Pork Belly Crostini ~ Baguette layered with a bleu cheese pomegranate spread topped with a succulent slice of pork belly and roasted Brussels sprout chip ~ The Complete Savorist

Pomegranate Pork Belly Crostini

Course: Appetizer
Cuisine: American
Servings: 20 -24
Author: Michelle De La Cerda
Pomegranate Pork Belly Crostini ~ Baguette layered with a bleu cheese pomegranate spread, a succulent slice of pork belly and roasted Brussels sprout chip
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Ingredients

  • 1 baguette; sliced into 20-24 pieces
  • Extra virgin olive oil

Bleu Cheese Spread

  • 4 oz . cream cheese; softened
  • 2 oz . bleu cheese or gorgonzola crumbles
  • 1/3 cup pomegranate seeds
  • Pinch of black pepper
  • 1/8 tsp . Worcestershire sauce
  • 1/4 cup heavy cream

Pork Belly

  • 1/2 lb pork belly
  • Extra virgin olive oil
  • 2 tbsp . pomegranate seeds
  • 1 tbsp . honey
  • Kosher salt
  • Black pepper

Brussels Sprouts Chips

  • 6-8 large Brussels sprouts
  • Salt
  • Pepper
  • 2 tsp . pomegranate/honey glaze for the pork belly

Instructions

Crostini

  1. Slice the baguette
  2. Brush with olive oil
  3. Place under a broiler, and toast on both sides. Watch carefully, cooks in 1-2 minutes depending on oven rack placement.
  4. Set aside when done.

Bleu Cheese spread:

  1. Combine all the ingredients in a bowl until smooth.

Pork Belly

  1. Score the top of the pork belly.
  2. Sprinkle with salt and pepper and brush with olive oil.
  3. Place on a rack in a pan and cook for 30 minutes at 425 degrees.
  4. Remove from oven, lower heat to 325 degrees.
  5. Juice the pomegranate seeds by hand and mix with the honey, brush the top of the pork belly and return it to the oven.
  6. Cook an additional 15-20 minutes, basting occasionally with more pomegranate/honey glaze.
  7. Allow to rest for 5 minutes before slicing.

Brussels Sprouts Chips

  1. Carefully remove leaves from the sprouts, enough for at least one leaf per crostini, two if using the smaller, inner leaves.
  2. In a zip-close back, toss the sprouts with the pomegranate/honey sauce, a dash of salt and pepper, and about a tablespoon of olive oil. Seal, and shake, making sure each leaf is coated.
  3. Place each leaf individually on a sprayed or coated baking sheet and bake for 6-8 minutes in a 350 oven, watching carefully after about 5 minutes. Leaves will go from perfect to burnt in mere seconds.

Assembly

  1. Layer the blue cheese spread on the toasted baguette.
  2. Add a piece of sliced pork belly.
  3. Top with a Brussels sprout chip or two.
  4. Serve and enjoy.

Pomegranate Pork Belly Crostini ~ Baguette layered with a bleu cheese pomegranate spread topped with a succulent slice of pork belly and roasted Brussels sprout chip ~ The Complete Savorist

Here’s some other wonderful appetizers for your NYE party.  Check out what these wonderful bloggers have created for you.

NYEAppCollage

1- Snowman Cheese Ball

2- Sausage & Cream Cheese Stuffed Mushrooms

3- Teriyaki Shrimp, Steak & Chicken Kabobs

4- Pimento Cheese

5- Cranberry Salsa

6- Pomegranate Pork Belly Crostini

7- Salami, Horseradish & Cheese Hors D’Oeuvre

8- Basil & Olive Oil Caprese Bites

9- Bacon Jalapeno Cheddar Cheese Ball

10- Hot Cheesy Spinach & Red Pepper Artichoke Dip

11- Crockpot Spinach & Artichoke Dip

The pork belly, pomegranates, gorgonzola, and Brussels sprouts were provided by Whole Foods Market at Trolley Square in Salt Lake City as part of their Utah Bloggers holiday party.

Pomegranate Pork Belly Crostini ~ Baguette layered with a bleu cheese pomegranate spread, a succulent slice of pork belly and roasted Brussels sprout chip ~ The Complete Savorist

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  • Dan from Platter Talk
    December 27, 2014 at 3:08 pm

    Love this combination of flavor and prosperity 🙂 Great idea for the new years celebration!

    • Michelle
      December 27, 2014 at 3:42 pm

      Thanks Dan. Pork belly is just terrific.

  • ATasteOfMadness
    December 28, 2014 at 12:20 am

    This looks amazing! I am getting hungry just looking at this!

    • Michelle
      December 28, 2014 at 12:24 pm

      It was quite delicious…decadent.

  • Nikki @ NikSnacks
    December 29, 2014 at 12:42 am

    I love it. “Youre going to the gym anyway…” lol Happy New Year to you!

    • Michelle
      December 29, 2014 at 12:47 am

      Thank you! Happy New Year to you as well!

  • Kristen @ A Mind Full Mom
    December 29, 2014 at 5:35 am

    I love the addition of a brussel sprout to this crostini–perfect pair to the pomegranate glaze.

    • Michelle
      December 29, 2014 at 11:08 am

      Kristen, I am always looking for ways to incorporate brussels in anything. Slightly addicted to them.

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  • Stephanie @ Back for Seconds
    December 29, 2014 at 8:17 am

    Now this is really a wow recipe! Looks incredible!

    • Michelle
      December 29, 2014 at 11:07 am

      Thank you Stephanie…it was a lot of fun! And delicious.

  • The Food Hunter
    December 29, 2014 at 11:32 am

    I am a huge pork belly fan. this sounds wonderful and a great appetizer idea

    • Michelle
      December 29, 2014 at 12:09 pm

      Thanks FH, this was my first pork belly and was amazed at how easy it was to deal with.

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  • Patty Haxton Anderson
    December 29, 2014 at 12:10 pm

    How much longer to roast the pork belly after you reduce the temp?

  • Lovefoodies
    December 29, 2014 at 12:23 pm

    Oh my life! Get that belly in my belly! It looks so terrific and I oh so need it!! Great recipe and FABULOUS photos too!
    Wowza!

    • Michelle
      December 29, 2014 at 12:56 pm

      Thank you so much Mary…if you like this one, wait until you see tomorrow’s post. 😉

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  • Linda (Meal Planning Maven)
    December 29, 2014 at 4:35 pm

    So festive for the New Year and I love the combination of flavors you chose for this dish!

    • Michelle
      December 29, 2014 at 6:52 pm

      Thank you Linda, I love to mix flavors.

  • Kristen
    December 29, 2014 at 4:47 pm

    What a delightful appetizer for New Year’s or to eat while watching a game. I love the flavor and texture combination.

    • Michelle
      December 29, 2014 at 6:53 pm

      Thank you Kristen.

  • Meagan @ A Zesty Bite
    December 29, 2014 at 4:49 pm

    Love this pork bell crostini. This would be a great treat for new years.

    • Michelle
      December 29, 2014 at 6:53 pm

      Thank you Meagan.

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  • Ginny McMeans
    December 29, 2014 at 9:36 pm

    I love pomegranates too. They grow great in the dessert and we had a tree in Palm Springs. Their flowers are red! now as crostinis – one of my favorite appetizers!

    • Michelle
      December 30, 2014 at 12:20 am

      Thank you Ginny. I’d love to see them grow in person.

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  • Del's cooking twist
    December 30, 2014 at 5:13 am

    What a lovely idea!! Your recipe looks amazing!

    • Michelle
      December 30, 2014 at 10:16 am

      Thank you Del.

  • Sydney @Tastefully Frugal
    December 30, 2014 at 9:25 am

    Oh my goodness these look good! And healthy too! I have never cooked brussel sprouts but these just look too good not to make!

    • Michelle
      December 30, 2014 at 10:18 am

      Oh Brussels sprouts are so yummy! Give them a try.

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  • Betty Holt
    December 31, 2014 at 3:08 pm

    Michelle, looks so yummy I must try these.

    • Michelle
      December 31, 2014 at 3:21 pm

      You and Grandpa will love it! It’s fatty, but it’s the same cut as bacon, but worth it.

  • KC the Kitchen Chopper
    December 31, 2014 at 5:02 pm

    I love the idea of adding a bit of green brussels chips on top of these tasty treats. I call them “Brussels Chopped Chips” and they are one of my favorite ingredients in recipes. I do need to make that pork belly.

    • Michelle
      December 31, 2014 at 6:51 pm

      I love roasted leafy veggies…so good, they really get kind of sweet. And yes, make a pork belly.

  • Lovefoodies
    January 1, 2015 at 2:56 am

    These look so pretty and full of great taste, I think perfect for a party! Beautiful!

    • Michelle
      January 1, 2015 at 11:43 am

      These will work for a party or even a meal if you were looking for a light meal (although pork belly is hearty.)

  • Shauna Smart
    January 1, 2015 at 8:06 am

    Wow! This sounds like the best appetizer. Love the pomegranates!

    • Michelle
      January 1, 2015 at 11:44 am

      Thank you Shauna! Pomegranates make it festive.

  • Bowl Me Over
    January 1, 2015 at 8:23 am

    This just looks so amazing!!! I went to the butcher and need to order pork belly. It will be worth the wait, I think this looks so succulent and you’re right! I’ll be going to the gym anyway… 🙂

    • Michelle
      January 1, 2015 at 11:45 am

      I truly believe in moderation (except with coffee) and so indulging in the overly delicious pork belly once will be ok! Or twice, ok fine, three times… 😉

  • Sandra Shaffer
    January 1, 2015 at 3:38 pm

    Yummy! These are lovely little appetizers. I could eat these as my whole meal (lots of them ) 🙂

    • Michelle
      January 1, 2015 at 5:23 pm

      I won’t tell, eat the whole tray.

  • Serena | Serena Bakes Simply From Scratch
    January 2, 2015 at 12:12 pm

    Love all the flavors! These are lovely!

    • Michelle
      January 2, 2015 at 5:10 pm

      Thank you Serena!

  • Serena | Serena Bakes Simply From Scratch
    January 2, 2015 at 12:25 pm

    Such a wonderful combination of flavors!

    • Michelle
      January 2, 2015 at 5:26 pm

      Thank you!!!

  • Peter @ Feed Your Soul Too
    January 2, 2015 at 12:43 pm

    Such a cute and cool looking appetizer.

    • Michelle
      January 2, 2015 at 5:28 pm

      Thank you Peter, it was delicious too.

  • Becky
    January 2, 2015 at 3:57 pm

    Such an amazing appetizer! Perfect for any gathering!

    • Michelle
      January 2, 2015 at 5:29 pm

      Completely agree! Thank you.

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    January 3, 2015 at 8:06 am

    Sweet and salty is such a great combination! I would make these for football appetizers, too.

    • Michelle
      January 3, 2015 at 10:31 am

      I agree this would make a fantastic game day appetizer.

  • Debi @ Life Currents
    January 3, 2015 at 3:09 pm

    What a beautiful appetizer. It looks so pretty with all those colors. And, the flavor combination here sounds so wonderful. Super impressive to serve to guests too!

    • Michelle
      January 3, 2015 at 7:03 pm

      Thank you Debi. I agree it fun to serve to guests.

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  • NellieBellie
    April 30, 2015 at 8:19 pm

    Love the combo of bleu cheese and pomegranate! Haven’t seen this pairing before, but it sounds divine!

    • Michelle
      May 1, 2015 at 3:17 pm

      I can be crazy and think outside the box at times. Luckily this time it worked!