Cranberry and Pomegranate Bruschetta

• Vegetarian

• Produce

  • 1/2 cup Cilantro, fresh
  • 1 Cilantro or parsley, fresh
  • 1 lb Cranberries, fresh or frozen
  • 2 tsp Ginger, fresh
  • 1 Orange, zest from

• Condiments

  • 1/4 cup Honey
  • 2 tsp Sriracha sauce

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt
  • 1 cup Sugar

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 3/4 cup Pomegranate arils or seeds

• Bread & Baked Goods

  • 1 Baguette, thin good quality

• Dairy

  • 8 oz Cream cheese

Found on thecafesucrefarine.com

Description

Ingredients

• For the cranberry-pomegranate relish:
• 1 pound fresh (or frozen) cranberries, washed
• 2 teaspoons chopped fresh ginger, dont worry about chopping it too fine at this point
• 1 cup sugar
• ¼ cup honey
• 2 teaspoons Sriracha sauce
• ½ cup roughly chopped fresh cilantro
• zest from one orange, reserve a bit for garnish
• ¾-1 cup pomegranate arils or seeds*, reserve a few for garnish
• finely chopped fresh cilantro or parsley, for garnish
• For the crostini:
• 1 thin, good quality baguette, sliced about ¼ inch thick
• ½ cup extra virgin olive oil
• kosher salt
• freshly ground black pepper
• 8 ounces cream cheese, softened (I always use the lower fat, not no-fat)

Directions

• Place the cranberries, ginger, sugar, honey and Sriracha in the bowl of a food processor. Pulse on and off several times till cranberries are coarsely chopped. Dont process too much.
• 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.
• Transfer to a storage container and add pomegranate arils* and orange zest. Refrigerate for at least 2 hours or till ready to use.
• For the crostini, preheat oven to 350˚F. Line 2 sheet pans with foil or parchment paper, if desired for easy clean up.
• Place baguette slices on prepared pans. Brush lightly with oil. Sprinkle lightly with salt and a grind of pepper.
• 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 a bit of orange zest, if desired.