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  • Prep Time (mins)
    15 mins
  • Cook Time (mins)
    23 mins
  • Servings
    Party size; yields about 50

Feta and Pomegranate Crostini


  • 1 (16-ounce) package cocktail pumpernickel bread
  • Olive oil
  • 2 (5-ounce) packages Frigo® Crumbled Feta Cheese, divided
  • ¾ cup (6 ounces) cream cheese
  • 1 lemon, zested and juiced
  • ¼ teaspoon salt
  • 1 large English cucumber
  • 1 tablespoon Ras el Hanout spice blend, or substitute a blend of 2 teaspoons pumpkin pie spice, ½ teaspoon ground ginger and ½ teaspoon ground cardamom
  • 1 cup pomegranate seeds 


Preheat the oven to 375°F, brush the pumpernickel bread slices with olive oil and place them on a large rimmed baking pan. Toast them until they’re lightly toasted, about 5–8 minutes. Then, let them cool.

Meanwhile, in a small food processor fitted with a blade, blend one package of the Frigo® Crumbled Feta Cheese with the cream cheese until it’s smooth. Add the lemon juice, zest and salt, and pulse until everything is fully incorporated. Store the mixture in the refrigerator until you’re ready to assemble the crostinis.

Then, cut the cucumber into 3-inch pieces and slice the pieces into thin ribbons with a vegetable peeler or a mandolin on the thinnest setting. Stop slicing the cucumber when you reach the inner part with the seeds. Place the slices of cucumber in a small bowl of ice water and store it in the refrigerator, as well, until you’re ready to assemble the crostini.

Assemble the crostini by lining up the toasted pumpernickel bread slices and spreading a heaping tablespoon of the Frigo® Crumbled Feta Cheese mixture over each toast. Then, pat the cucumber ribbons dry with a paper towel and layer a couple of ribbons of cucumbers over the crostinis. Sprinkle the crostinis with a pinch of the Ras el Hanout spice blend, and then finish with the pomegranate seeds and remaining Frigo® Crumbled Feta Cheese.

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at