Cranberry Pomegranate Crostini

• Vegetarian

• Produce

  • 2 Coriander
  • 1 Cranberries
  • 1 Ginger
  • 1 Pomegranate seeds

• Condiments

  • 1 Honey
  • 1 Sriracha sauce

• Baking & Spices

  • 1 Sugar

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 1 Baguette

• Dairy

  • 1 Whipped cream cheese

Found on spoonuniversity.com

Directions

• Place the cranberries, ginger, sugar, honey and Sriracha in the bowl of a food processor. Blend until cranberries are coarsely chopped. Dont process too much.
• Add cilantro and pulse a few times, making sure not to over process. You want to see little bits of green still in the mixture!
• Transfer to a storage container and add the pomegranate seeds.
• Preheat oven to 350˚F and slice baguette into ¼ think pieces.
• Place baguette slices on a baking sheet and brush lightly with oil. Bake for 14-18 minutes or until golden, rotating sheets halfway through baking time if baking multiple sheets at once.
• To assemble, spread about ½ tablespoon whipped cream cheese or goat cheese on each crostini. Top with a scoop of the relish, and garnish with a few pomegranate seeds and some chopped cilantro.
• Enjoy!