Ingredients
Method
1.Blend together the goat’s cheese, cream cheese and orange juice in a food processor, or whisk by hand until light and creamy. Cover and set aside.
2.Warm ½ cup of the juice and stir in the gelatine until smooth and dissolved, add remaining juice and pour mixture into a shallow glass dish. Chill for 3-4 hours.
3.Preheat the oven to 180°C. Cut the French bread into thin round slices and lay on a lined baking tray. Spray with oil and bake for 5-8 minutes until toasted. Cool and allow to harden.
4.Spread the toasted crostini rounds with the goats’ cheese and top with Parma ham. Finish with a little square or spoonful of the pink jelly. Sprinkle with pomegranate seeds.
