*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
(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 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.