Cranberry and Pomegranate BruschettaRecipe preview on Faxo
Recipe

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)
Steps
- 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.
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