Sweet Cranberry and Pomegranate Bruschetta

*Prep time: 25 mins  *Cook Time:  20 minutes  *Serves:18-20

Sweet Cranberry and Pomegranate Bruschetta

*This recipe was adapted from thecafesucrefarine* 

 

  1 bag fresh cranberries

1 tbsp coarsely chopped fresh ginger

  1/8 cup agave nectar

3/4 cup sugar 

zest of 1 orange *reserve some for garnish

2 tsp sriracha sauce

1/3 cup chopped fresh cilantro

Agave Nectar 

3/4 cup Pomegranate Arils *reseve some for garnish

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2 good quality baguettes, sliced 1/4" thick

  3/4 cup extra virgin olive oil

salt

black pepper

Tofutti Cream Cheese 

(can be purchased at Publix with the other cream cheeses) 

Step 1: Place the cranberries, ginger, sugar, agave and Sriracha in a food processor. Pulse on and off several times till cranberries are coarsely chopped. Don't process too much.

Step 2: 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.

Step 3: Transfer to a storage container and add pomegranate arils and orange zest. Refrigerate for at least 2 hours or till ready to use

Step 4:preheat oven to 350˚F. Line 2 sheet pans with foil or parchment paper, if desired for easy clean up.

Step 5:Place baguette slices on prepared pans. Brush lightly with oil. Sprinkle lightly with salt and a grind of pepper.
Step 6: Bake for 14-18 minutes or until golden, rotating pans halfway through baking time

Step 7: 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

This is surprisingly sweet and perfectly seasonal.