Cranberry and Pomegranate Bruschetta
Recipes Appetizers Healthy Cooking Holidays Seasonal cooking Vegetarian
Description
This bruschetta appetizer is just perfect for the holidays. It is fresh, healthy, beautiful and elegant looking and has a wonderful combination of texture and taste.
Ingredients
Cranberry-Pomegranate Relish:
1 lb. fresh or frozen cranberries, washed
2 t. chopped fresh ginger
1 c. sugar
¼ c. honey
2 t. Sriracha sauce
½ c. roughly chopped fresh cilantro (or parsley)
zest from 1 orange, reserving a little for garnish
¾-1 c. pomegranate arils or seeds*, reserve a few for garnish
finely chopped fresh cilantro or parsley, for garnish
Crostini:
1 thin, good quality baguette, sliced about ¼ inch thick
½ c. extra virgin olive oil
kosher salt
freshly ground black pepper
8 oz. cream cheese, softened regular or low fat, but not no-fat)
Directions
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Relish:
Place cranberries, ginger, sugar, honey and Sriracha sauce in the bowl of a food processor; pulse on and off several times until cranberries are coarsely chopped, not processing too much. Add cilantro; pulse a few more times, but not too much. Cilantro bits should be visible and mixture should be a bit chunky.
Transfer to a storage container; add pomegranate arils* and orange zest; refrigerate for at least 2 hours or until ready to use.
Crostini:
Preheat oven to 350 degrees. Line 2 sheet pans with foil or parchment paper for easy clean up.
Place baguette slices on prepared pans; brush lightly with olive oil.; sprinkle lightly with salt and a pepper.
Bake 14-18 minutes or until golden, rotating pans halfway through baking time.
Assembly of bruschetta:
Whisk cream cheese until creamy. Spread about ½ to 1 T. on each crostini; top with a scoop of relish; garnish with a little orange zest, if desired.
Makes about 50-60 crostini.
Store leftovers in an airtight container in the refrigerator or place them in the freezer and warm them for just a few minutes before serving.