This snack is ideal for a drinks board. Figs, a crispy crostini and crunchy seeds make a delicious combination.
Preheat the oven to 180 °C.
Slice the baguette into approx. 12 slices. Place the bread on a baking tray and drizzle with the olive oil. Toast the bread in the oven for approx. 8 minutes until golden brown. Leave to cool.
Heat a frying pan and toast the pine nuts over a medium heat for approx. 3 minutes until golden brown. Leave to cool on a plate.
Cut off the top of the pomegranate. Cut through the shell at the segments and break the fruit open. Remove the seeds and collect the juice. Use half of the seeds.
Thinly slice the figs into wedges.
Spread each crostini generously with cream cheese. Place some rocket leaves on each slice. Top with the fig wedges.
Scatter with the pomegranate seeds and pine nuts. Drizzle some balsamic syrup over the top.
Garnish with some cress if wished.
