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