Pomegranate and Cranberry Bruschetta… easy to make, holiday-party pretty,
and totally delish!
Thanksgiving is just around the corner, and Christmas parties will be here before you know it! I know many of us are thinking now what to serve at our Thanksgiving celebration and holiday parties; this Pomegranate and Cranberry Bruschetta recipe will be perfect for both!
Pomegranate and Cranberry Bruschetta
The taste of sweet pomegranate seeds mingled with tart cranberries… a pop of basil… the kick of serrano (which you may leave out if you must)… the creamy cheese and the crunch of crostini… all of these elements combine for perfection. REALLY!
- 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
- Place the cranberries, sugar, and seranno peppers in a food processor
- Pulse on and off several times until cranberries are coarsely chopped. Don't 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 (don't 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
This recipe literally bursts with vibrant flavor!
Plus it’s so versatile; in fact, you can serve the relish on top of a block of cream cheese and eat with crackers. Or, substitute cream cheese on the crostini with a slice of brie and prosciutto. You could even add a bit of olive oil, salt and vinegar to about 1/4 cup of relish for an amazing salad dressing. The possibilities are endless! Be sure to let me know if you come up with some other creative ideas.
Here are a few things you may want or need for this recipe:
xoxo,
GET INSTANT ACCESS TO MY
LIBRARY OF FREE PRINTABLE
BLOGGING TOOLS, EBOOKS &
GOODIES FOR YOUR HOME!
Sign up to get FREE printables available only for subscribers!
Don't forget to check your inbox! We'll never send you spam. Unsubscribe at any time.
Thank you for sharing this recipe! It looks delicious and is so pleasing to the eye! They definitely belong on a table at a holiday party! 🙂 Can’t wait to try this, and share it with my friends.
Hi Andrea,
These are absolutely beautiful & so in the holiday spirit. Can`t wait to make this!!
Can the relish be made two of three days in advance of using it? I would like to be able to make it at least the day before I need it. It looks delicious, so I’m hoping it tastes like it looks, for my special guests.
What a gorgeous presentation! Love pomegranate seeds as a topping, their color pops on any dinner table!
So sad that I cannot access your video instructions for deseeding the pomegranate! My computer says “website unavailable.” ?
Hopefully you checked it out again late last night or this morning! I feel so terrible! Happy Thanksgiving!
Your site has been unavailable on and off this afternoon. When it is available he recipe image is not on the page. I bought all the ingredients but can’t remember amounts and directions. Help please ?
My friend made it and loved it and I was hoping to make it for Thanksgiving tomorrow.
Hi Angela,
I’m so sorry my site was down most of the day! It was incredibly frustrating, as I was on tech support all day to no avail. I hope your bruschetta turns out amazing!
Same!! I bought all the stuff and now I can’t see the recipe! I could cry!
Same!! I bought all the stuff and now I can’t see the recipe! I could cry! I’m
Having trouble even posting this so sorry if it posts a hundred times!
EVERYBODY WHO NEEDS THIS RECIPE! I know my site is barely working… I’m so sorry!!! Hopefully you’ll be able open my site and see this!!!
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
CROSTINI
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
Instructions:
Place the cranberries, sugar, and seranno peppers in a food processor
Pulse on and off several times until cranberries are coarsely chopped. Don’t 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 (don’t 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
Thank you!!!
Thanks! Everyone loved it!
Just wanted to stop by and let you know you’re featured on Inspire Me Monday! I’m loving this seasonal twist on an old favorite! So fun. 🙂
Thanks so much for the feature!
Tried to print the recipe but would not allow it. Is there something I am missing. Don’t want to just press print and print everything on your site. Looks yummy.
Hi Loretta, So sorry that’s not work for you today! I’m not sure why. Perhaps you could copy and paste the recipe only into another document and print from there?
Hi this looks so beautiful! Do you leave the cranberries raw? I know cranberries are pretty tart raw but was wondering if the other ingredients help to cut down on that?