The genius of this Pretzel Crisps recipe is that it doubles as a fancy cocktail appetizer and a lazy Sunday afternoon snack, thanks to the gorgeous pop of color from the pomegranate seeds and the mere minutes it takes to throw it all together.
White Bean Spread with Crispy Sage and Pomegranate Seeds
12 Original Pretzel Crisps
1 16-ounce can cannellini beans, strained and rinsed
1 clove garlic
Juice of 1/2 lemon
2 scallions, rinsed and minced
Salt and pepper to taste
1 pomegranate, halved and seeded
14 fresh sage leaves (12 for sautéing, 2 for white bean puree)
2 tablespoons olive oil
2 tablespoons butter
Add butter and olive oil to a sauté pan over medium heat. When oil is hot, add sage leaves (soft side down). Cook for about 30 seconds on each side or until slightly brown. Remove and place onto paper towel. Sprinkle with salt immediately. Set aside.
Puree cannellini beans, garlic, 2 sage leaves, lemon juice, and scallions in a food processor. Add salt and pepper to taste.
To assemble: Place one crispy sage leaf on each Pretzel Crisp, add a dollop of white bean spread, and top with pomegranate seeds.