I am so excited to share this post with everyone! My friend and food expert Virginia is in the house to share two delicious and simple recipes for your upcoming holiday parties and football tailgates. I actually met Virginia through her husband, who I work with, and hit it off talking about everything from Charleston to of course food. Several months ago I threw out the idea of her sharing some recipes and thank goodness she said yes!! Virginia is a flavor genius and I gave her full reign, who am I to tell her what recipes would work?? A couple of weekends ago Virgina came over with a bag full of delightful ingredients to create two simple Fall appetizers. The recipes themselves may only take minutes but we spent a couple hours catching up and trying to get the best photos. Oh, it was a blast! And snacking on her masterpieces was not bad either.
When it comes to Fall recipes everyone jumps to pumpkin and many people, even myself, have forgotten about pomegranate season. I am so glad that Virginia decided to share with you and me some amazing recipes highlighting this magnificent change from everything pumpkin spice. Pomegranates are a refreshing burst of flavor that creates a playful contrast in both appetizers. I loved her spin on the classic guacamole by creating an avocado dip paired with veggie chips. And the salty pistachios are nicely balanced by the sweet pomegranate seeds on top of the brie crostini.
Oh, Virginia, has me falling in love with pomegranate this season and once you try the recipes below you will be too!
Avocado Dip with Pomegranate and Jalapeño
Makes 6 to 8 servings
2 ripe avocados
2 tablespoons lime juice
¼ teaspoon garlic salt
1/3 cup pomegranate seeds
1 tablespoon chopped fresh cilantro
1 teaspoon finely diced seeded jalapeno
Cut avocados in half. Remove seeds. Scoop pulp from avocado shell into a medium bowl. Mash pulp well with a fork. Add lime juice and garlic salt, mashing until mostly smooth. Add pomegranate seeds, cilantro, and jalapeno to avocado, stirring to combine.
Serve with multi colored potato chips or tortilla chips.
Pomegranate Brie Crostini with Honey and Pistachios
Makes 24 pieces
2 tablespoons extra virgin olive oil
1 (8-oz) round brie
3 tablespoons honey
1/3 cup pomegranate seeds
1/3 cup roasted, salted pistachios, shelled and chopped
Preheat oven to 425 degrees.
Line 2 baking sheets with parchment paper. Arrange baguette slices on prepared sheet pans. Bake for 6
to 8 minutes or until lightly golden.
Cut 24 thin pieces from brie round. Place one slice brie on each toasted baguette slice. Drizzle with
honey. Top evenly with pomegranate seeds and pistachios.
Bon Appétit and blessing from Birmingham!