Cranberry and Pomegranate Bruschetta
Rating
This bright, fresh healthy appetizer makes a delightful bruschetta but there are tons of other delicious ways to use it. Check out the post above for ideas.
Ingredients
- For the cranberry-pomegranate relish:
- 1 pound fresh or frozen cranberries, washed
- 2 teaspoons chopped fresh ginger don't worry about chopping it too fine at this point
- 1 cup sugar
- ¼ cup honey
- 2 teaspoons Sriracha sauce
- ½ cup roughly chopped fresh cilantro
- zest from one orange reserve a bit for garnish
- ¾-1 cup pomegranate arils or seeds* reserve a few for garnish
- finely chopped fresh cilantro or parsley for garnish
- For the crostini:
- 1 thin good quality baguette, sliced about ¼ inch thick
- ½ cup extra virgin olive oil
- kosher salt
- freshly ground black pepper
- 8 ounces cream cheese softened (I always use the lower fat, not no-fat)
Instructions
- Place the cranberries, ginger, sugar, honey and Sriracha in the bowl of a food processor. Pulse on and off several times till cranberries are coarsely chopped. Don't process too much.
- Add cilantro and pulse a few more times. Not too much, you want cilantro bits to be visible and mixture to be a bit chunky.
- Transfer to a storage container and add pomegranate arils* and orange zest. Refrigerate for at least 2 hours or till ready to use.
- For the crostini, preheat oven to 350˚F. Line 2 sheet pans with foil or parchment paper, if desired for easy clean up.
- Place baguette slices on prepared pans. Brush lightly with oil. Sprinkle lightly with salt and a grind of pepper.
- Bake for 14-18 minutes or until golden, rotating pans halfway through baking time.
- To assemble bruschetta, whisk cream cheese until creamy. Spread about ½-1 tablespoon on each crostini. Top with a scoop of the relish. Garnish with a bit of orange zest, if desired.
