Cranberry and Pomegranate Bruschetta

Name: Cranberry and Pomegranate Bruschetta
Prep time: 3 h 4 min
Cook time: 3 h 4 min
Yield: 1 serving
Ingredients: For the cranberry-pomegranate relish:; 1 pound fresh; 2 teaspoons ginger; 1 cup sugar; ¼ cup honey; 2 teaspoons Sriracha sauce; ½ cup cilantro; orange; ¾-1 cup pomegranate seeds; cilantro; For the crostini:; 1 thin; ½ cup extra virgin olive oil; kosher salt; black pepper; 8 ounces cream cheese

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Prep Time
3 hrs 4 mins
Cook Time
3 hrs 4 mins
Course
Appetizer

Cranberry and Pomegranate Bruschetta

Brielle Kelley

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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.

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Ingredients

For the cranberry-pomegranate relish:
1 pound fresh or frozen cranberries, washed
2 teaspoons ginger don't worry about chopping it too fine at this point, chopped fresh
1 cup sugar
¼ cup honey
2 teaspoons Sriracha sauce
½ cup cilantro fresh, roughly chopped
orange reserve a bit for garnish, zest from one
¾-1 cup pomegranate seeds reserve a few for garnish, or arils
cilantro for garnish, or parsley, finely chopped
For the crostini:
1 thin good quality baguette, sliced about ¼ inch thick
½ cup extra virgin olive oil
kosher salt
black pepper freshly ground
8 ounces cream cheese softened (I always use the lower fat, not no-fat)

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Instructions

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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.

Notes

You should get about 50-60 crostini. If you don't use them all, store in an airtight container. They can also be frozen and warmed for just a few minutes before serving.* If you avoid pomegranates or are intimated by them because they're a pain to de-seed, BE SURE to check out this step by step tutorial: How to de-seed a pomegranate with NO FUSS, NO MESS, NO WATER, in less than a minute! It's quite life changing ............ at least when it comes to us pom lovers! :)