Pomegranate and Cranberry Bruschetta

Pomegranate and Cranberry Bruschetta… easy to make, holiday-party pretty, and totally delish!

Pomegranate and Cranberry Bruschetta... so pretty, so delish! Perfect for your Thanksgiving and holiday gatherings!

Thanksgiving is just around the corner, and Christmas parties will be here before you know it! I know many of us are thinking now what to serve at our Thanksgiving celebration and holiday parties. This Pomegranate and Cranberry Bruschetta recipe will be perfect for both!

Pomegranate and Cranberry Bruschetta... so pretty, so delish! Perfect for your Thanksgiving and holiday gatherings!

Pomegranate and Cranberry Bruschetta

The taste of sweet pomegranate seeds mingled with tart cranberries… a pop of basil… the kick of serrano (which you may leave out if you must)… the creamy cheese and the crunch of crostini… all of these elements combine for perfection. REALLY!

I’m going to teach you how to deseed a pomegranate!

Now I don’t want you to to be intimidated by deseeding the pomegranate. You might envision the process taking a tedious hour of your life. But guess what? I’m going to show you how to deseed a pomegranate in less than a minute! Yep, this is HUGE news for you pomegranate lovers! On this Periscope, I show you how to do it. (Sorry, the light is terrible at the beginning, but gets better soon after when I’m showing the technique). You even get to see my blooper at the end… forgot to tell my cute husband how to stop the scope. Oops!!!

 

Pomegranate and Cranberry Bruschetta
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Total Time
45 min
Total Time
45 min
Ingredients
  1. POMEGRANATE AND CRANBERRY RELISH
  2. 1 pound fresh (or frozen) cranberries, washed
  3. 1 cup sugar
  4. 1 serrano pepper (more if you like spicy, less if not)
  5. ½ cup roughly chopped fresh basil leaves
  6. ¾-1 cup pomegranate arils or seeds (reserve a few for garnish)
  7. finely chopped fresh basil, for garnish
CROSTINI
  1. 1 thin, good quality baguette, sliced about ¼ inch thick
  2. ½ cup extra virgin olive oil
  3. Sea salt
  4. Freshly ground black pepper
  5. 8 ounces low-fat cream cheese, softened
Instructions
  1. Place the cranberries, sugar, and seranno peppers in a food processor
  2. Pulse on and off several times until cranberries are coarsely chopped. Don't over-process
  3. Add basil and pulse a few more times. Not too much, you want basil bits to be visible in relish
  4. Transfer to a storage container and add pomegranate arils
  5. Refrigerate for at least 2 hours or till ready to use.
  6. For the crostini, preheat oven to 350˚F.
  7. Place baguette slices on prepared pans
  8. Brush lightly with oil
  9. Sprinkle lightly with salt and a grind of pepper (don't leave this step out!)
  10. Bake for 14-18 minutes or until golden, rotating pans halfway through baking time.
  11. To assemble bruschetta, whisk cream cheese until creamy
  12. Spread about ½-1 tablespoon on each crostini
  13. Top with a scoop of the relish.
  14. Garnish with basil
Tabler Party of Two http://www.tablerpartyoftwo.com/

The recipe literally bursts with vibrant flavor! Plus it’s so versatile; in fact, you can serve the relish on top of a block of cream cheese and eat with crackers. Or, substitute cream cheese on the crostini with a slice of brie and prosciutto. You could even add a bit of olive oil, salt and vinegar to about 1/4 cup of relish for an amazing salad dressing. The possibilities are endless! Be sure to let me know if you come up with some other creative ideas.

Here are a few things you may want or need for this recipe:

Pomegranate and Cranberry Bruschetta... so pretty, so delish! Perfect for your Thanksgiving and holiday gatherings!
 

 

xoxo,

Andrea Tabler | TablerPartyofTwo.com

 

Andrea Tabler

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Comments

  1. Thank you for sharing this recipe! It looks delicious and is so pleasing to the eye! They definitely belong on a table at a holiday party! 🙂 Can’t wait to try this, and share it with my friends.

  2. Hi Andrea,
    These are absolutely beautiful & so in the holiday spirit. Can`t wait to make this!!

  3. Amy Nolan says:

    Can the relish be made two of three days in advance of using it? I would like to be able to make it at least the day before I need it. It looks delicious, so I’m hoping it tastes like it looks, for my special guests.

  4. What a gorgeous presentation! Love pomegranate seeds as a topping, their color pops on any dinner table!

  5. So sad that I cannot access your video instructions for deseeding the pomegranate! My computer says “website unavailable.” ?

    • Hopefully you checked it out again late last night or this morning! I feel so terrible! Happy Thanksgiving!

  6. Your site has been unavailable on and off this afternoon. When it is available he recipe image is not on the page. I bought all the ingredients but can’t remember amounts and directions. Help please ?

    My friend made it and loved it and I was hoping to make it for Thanksgiving tomorrow.

    • Hi Angela,
      I’m so sorry my site was down most of the day! It was incredibly frustrating, as I was on tech support all day to no avail. I hope your bruschetta turns out amazing!

  7. Same!! I bought all the stuff and now I can’t see the recipe! I could cry!

  8. Same!! I bought all the stuff and now I can’t see the recipe! I could cry! I’m
    Having trouble even posting this so sorry if it posts a hundred times!

  9. EVERYBODY WHO NEEDS THIS RECIPE! I know my site is barely working… I’m so sorry!!! Hopefully you’ll be able open my site and see this!!!

    Ingredients
    POMEGRANATE AND CRANBERRY RELISH
    1 pound fresh (or frozen) cranberries, washed
    1 cup sugar
    1 serrano pepper (more if you like spicy, less if not)
    ½ cup roughly chopped fresh basil leaves
    ¾-1 cup pomegranate arils or seeds (reserve a few for garnish)
    finely chopped fresh basil, for garnish
    CROSTINI
    1 thin, good quality baguette, sliced about ¼ inch thick
    ½ cup extra virgin olive oil
    Sea salt
    Freshly ground black pepper
    8 ounces low-fat cream cheese, softened

    Instructions:

    Place the cranberries, sugar, and seranno peppers in a food processor
    Pulse on and off several times until cranberries are coarsely chopped. Don’t over-process
    Add basil and pulse a few more times. Not too much, you want basil bits to be visible in relish
    Transfer to a storage container and add pomegranate arils
    Refrigerate for at least 2 hours or till ready to use.
    For the crostini, preheat oven to 350˚F.
    Place baguette slices on prepared pans
    Brush lightly with oil
    Sprinkle lightly with salt and a grind of pepper (don’t leave this step out!)
    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 basil

  10. Just wanted to stop by and let you know you’re featured on Inspire Me Monday! I’m loving this seasonal twist on an old favorite! So fun. 🙂

  11. Tried to print the recipe but would not allow it. Is there something I am missing. Don’t want to just press print and print everything on your site. Looks yummy.

    • Hi Loretta, So sorry that’s not work for you today! I’m not sure why. Perhaps you could copy and paste the recipe only into another document and print from there?

  12. Hi this looks so beautiful! Do you leave the cranberries raw? I know cranberries are pretty tart raw but was wondering if the other ingredients help to cut down on that?

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