Pomegranate and Cranberry Bruschetta

• Vegetarian

• Produce

  • 1/2 cup Basil, fresh leaves
  • 1 Basil, fresh
  • 1 lb Cranberries, fresh or frozen
  • 1 Serrano pepper

• Condiments

  • 1 Pomegranate and cranberry relish

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Sea 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, low fat

Found on tablerpartyoftwo.com

Ingredients

• 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

Directions

• Place the cranberries, sugar, and seranno peppers in a food processor Pulse on and off several times until cranberries are coarsely chopped. Dont 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 (dont 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