Kbosh Crostini
Beautiful two-bite Pomegranate Brie Crostini are the perfect holiday appetizer. Studded with ruby red pomegranate seeds and tiny bits of jalapeno pepper over melted brie, this easy recipe, made with Zucchini Kbosh Crust, is an Easter party must-have.
Cheesy crostini are the perfect texture combination of crisp crust and soft, gooey cheese. This recipe takes it to the next level by adding a touch of tart, juicy pomegranate and a peppery bite from the jalapeno pepper. 
Topped with fresh green sprouts, these crostini are the perfect springtime appetizer.
Ingredients
1 Kbosh Zucchini Crust
1 TBS olive oil
8 ounces brie cheese
1/4 cup pomegranate seeds
1 TBS jalapeno pepper, minced
1 tsp whole peppercorns (optional)
Fresh Sprouts for garnish
Directions
Heat the Kbosh Crust on a non-stick
pan for 4 minutes on each side and
allow to cool
Cut four circles out of the Kbosh Crust
with a biscuit cutter and spread brie cheese
all over each circle
Brush parchment lined cookie sheet
with olive oil
Place crusts on the sheet and bake for 5 minutes in a 400 degree oven
Top each crostini with pomegranate seeds
and minced jalapeno pepper
Garnish with peppercorns and sprouts
Serve warm on a platter for your
Easter dinner party or Sunday brunch.
To order Kbosh Crusts, go to www.kboshfood.com
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