Cranberry Crusty

Pomegranate Cranberry Bruschetta

This is an absolutely delicious recipe that the entire world needs to know! It is light, fruity, crunchy, and a pure culinary delight. Best of all, the flavors only improve with time, so leftovers are no problem.

AuthorCarley KnutsenDifficultyBeginner

Pomegranate Cranberry Relish
 1 lb Fresh Cranberries (washed)
 1 cup Sugar
 1 Serrano Pepper (or fresh jalapeno)
 ½ cup Fresh Basil (roughly chopped)
 3/4-1 cups Pomegranate Arils
Crostini
 1 Baguette (sliced about 1/4 inches thick)
 ½ cup Extra Virgin Olive Oil
 Salt and Freshly Ground Pepper (to taste)
 8 oz Cream Cheese (soft)

Pomegranate Cranberry Relish
1

Place cranberries, sugar, and seranno pepper in a food processor. Pulse until cranberries are coarsely chopped; don't over process. Add basil and pulse a few more times; again, don't over process. Transfer to a storage container and add pomegranate arils. Refrigerate for at least 2 hours.

Bake and Serve
2

Place slices of baguette on a cookie sheet. Lightly brush with oil. Sprinkle lightly with salt and a grind of pepper. Bake for 14-18 minutes at 350 degrees, rotating the pan halfway through the cook time. Whip cream cheese until creamy. Spread about 1/2 to 1 tbsp on each crostini, top with relish, garnish with basil.

Ingredients

Pomegranate Cranberry Relish
 1 lb Fresh Cranberries (washed)
 1 cup Sugar
 1 Serrano Pepper (or fresh jalapeno)
 ½ cup Fresh Basil (roughly chopped)
 3/4-1 cups Pomegranate Arils
Crostini
 1 Baguette (sliced about 1/4 inches thick)
 ½ cup Extra Virgin Olive Oil
 Salt and Freshly Ground Pepper (to taste)
 8 oz Cream Cheese (soft)

Directions

Pomegranate Cranberry Relish
1

Place cranberries, sugar, and seranno pepper in a food processor. Pulse until cranberries are coarsely chopped; don't over process. Add basil and pulse a few more times; again, don't over process. Transfer to a storage container and add pomegranate arils. Refrigerate for at least 2 hours.

Bake and Serve
2

Place slices of baguette on a cookie sheet. Lightly brush with oil. Sprinkle lightly with salt and a grind of pepper. Bake for 14-18 minutes at 350 degrees, rotating the pan halfway through the cook time. Whip cream cheese until creamy. Spread about 1/2 to 1 tbsp on each crostini, top with relish, garnish with basil.

Pomegranate Cranberry Bruschetta

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