Pomegranate and Queso Fresco Salsa

• 1/4 cup pine nuts
• Seeds from 1 large pomegranate (about 1 cup)
• 2 tablespoons thinly sliced fresh basil
• 2 tablespoons crumbled queso fresco or feta
• 1 teaspoon olive oil
• Salt and freshly ground black pepper

preparation

1 Toast the pine nuts in a dry skillet over medium heat until golden, 4 minutes. Transfer to a plate to cool.

2 In a small bowl, mix the pomegranate seeds, basil, queso fresco, and cooled pine nuts. Drizzle with the olive oil and season with salt and pepper.

I got this recipe from Your Good House magazine.  I made this as an appetizer for a football game and it was a hit.  I think this would also be great to bring to a holiday party. I used feta cheese.  

Megan-4/5
Jesse-3/5