Spiced Pear and Pomegranate Crostini
12 Martin’s Party Potato Rolls, halved
2-3 Tablespoons Olive Oil
2 Large Pears, peeled and diced
1 Tablespoon Butter
3 1/2 Teaspoons Cinnamon, divided
1/4 Cup Maple Syrup
1/2 Teaspoon Balsamic Vinegar
1 Cup Pomegranate Arils
6 Ounces Cream Cheese
Using a rolling pin, gently flatten the roll halves. Use a knife to trim the edges so they are clean squares.
Brush the cut side of each roll half with olive oil. Lightly toast in a 350° oven for 5-6 minutes.
Meanwhile, melt butter in a medium skillet over medium-high heat.
Add the pears, ½ tsp. cinnamon, and syrup and saute for 3 minutes, until fragrant and warm.
Stir in the balsamic vinegar and pomegranate arils.
Add remaining 3 tsp. cinnamon to the cream cheese and stir to combine. Generously spread each roll with cream cheese mixture. Set aside.
Spoon fruit mixture on top of prepared roll halves using a slotted spoon, then lightly drizzle the tops with a small amount of the syrup mixture.
Recipe adapted from: www.goodlifeeats.com