Cranberry and Pomegranate Bruschetta
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.