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This bright, fresh healthy Cranberry and Pomegranate Bruschetta makes a delightful appetizer but there are tons of other delicious ways to use the topping - check it out!
I heard a little birdie say you were looking for something exciting for your appetizer collection. If I was listening correctly, the fine-feathered friend said, you wanted something seasonal, festive, fabulously delicious and super easy to put together. You're not asking for much, are you? Nope .... not at all. Actually, your wish is my command. I've gotcha covered with this wonderful Cranberry and Pomegranate Bruschetta!
This bright, fresh appetizer is all that - and more! Besides being gorgeous as a bruschetta topping it's also fantastic spooned over a block of cream cheese or a log of goat cheese. Add a sprinkle of finely chopped fresh cilantro or parsley and you've got an offering that's pretty as a picture for all your holiday gatherings and get-togethers. Serve this with crisp crackers or (if you want to keep it light and lean), thickly sliced English cucumber - an amazingly festive presentation!
Oh, and if you're looking for a way to dress up every-day chicken this crimson relish will do the trick. Use it as a festive, healthy topping for grilled or pan-seared boneless chicken breasts or thighs. With fresh cranberries, pomegranate arils, honey, ginger, cilantro, orange zest and a splash of Sriracha, it's sweet, spicy and bursting with vibrant flavor.
One last idea, take ¼ cup of the cranberry-pom relish, add 2 tablespoons rice vinegar, a pinch of sea salt and a generous grind of fresh black pepper. Drizzle in 3 tablespoons extra virgin olive oil and now you've got a super delicious salad dressing that just screams "holidays"! Toss arugula, field greens or fresh spinach with a splash of the pretty dressing. Add a few orange slices and maybe a handful of toasted walnuts,voilá! A super salad everyone will be raving about!
P.S. Intimidated by pomegranates? I used to be - but no more! I discovered this wonderful technique for deseeding poms in less than a minute, NO FUSS, NO MESS, NO WATER!!
- For the cranberry-pomegranate relish:
- 1 pound fresh or frozen cranberries, washed
- 2 teaspoons chopped fresh ginger don't 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)
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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. Don't process too much.
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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.
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Transfer to a storage container and add pomegranate arils* and orange zest. Refrigerate for at least 2 hours or till ready to use.
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For the crostini, preheat oven to 350˚F. Line 2 sheet pans with foil or parchment paper, if desired for easy clean up.
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Place baguette slices on prepared pans. Brush lightly with oil. Sprinkle lightly with salt and a grind of pepper.
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Bake for 14-18 minutes or until golden, rotating pans halfway through baking time.
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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.
You should get about 50-60 crostini. If you don't use them all, store in an airtight container. They can also be frozen and warmed for just a few minutes before serving.
* If you avoid pomegranates or are intimated by them because they're a pain to de-seed, BE SURE to check out this step by step tutorial: How to de-seed a pomegranate with NO FUSS, NO MESS, NO WATER, in less than a minute! It's quite life changing ............ at least when it comes to us pom lovers! 🙂
Kim says
Made this last year and everyone loved it. Even got a marriage proposal (both of us are married btw). Plan to make this again this year. So festive, healthy, and delicious. I used goat cheese instead of cream cheese.
Chris Scheuer says
Haha! I love this Kim!
Erin says
Just delicious! As we approach Autumn, I'm seeing lovely pomegranates in the grocery store. I've always enjoyed your use of pomegranates in
your various fall salads. I quick Cafesucrefarine pomegranate search lead me to other things you do with them.. I adore this appetizer. I love the fresh cranberries and the cilantro is a very important angle that I love. So tasty and there is a reason they say " eat what is in season".
Beth O'Briant says
this was so good, my son and his wife brought these for Thanksgiving and they were the hit of the meal. So we had to have them again at Christmas. Best way to eat Cranberries.
Chris Scheuer says
Thanks, Beth! So happy you enjoyed this recipe. We love it too!
Carolyn Kline says
Can this be made ahead of time or does it need served immediately after coming out of oven? Would like to have this all prepped ahead of time for a get together
Chris Scheuer says
Hi Carolyn, you can definitely make everything ahead of time. Just keep all the components separate until you get ready to serve the bruschetta. Cool the crostini completely and then store in an airtight container or ziplock bag. If I make the cranberry mixture a day or two ahead, I like to add the cilantro right before serving to keep it nice and fresh.
Jodie-Anne says
Hi Chris, Where I live in rural Australia it is very hard to get fresh an/or frozen Cranberries.
I was wondering if you think I could use dried cranberries and reconstitute them somehow?
Chris Scheuer says
Hi Jodie-Anne, I think you probably could but I'd have to play around with that. I would definitely eliminate the sugar in the recipe as you wouldn't need it with the sweetness of the dried cranberries. I'd probably heat the dried cranberries with a tablespoon or two of water and then remove from heat and let them sit and absorb the water. Then proceed with the recipe, using just the hone (not the sugar). Sorry I can't be more exact since I haven't really tried it but that's where I would start 🙂
Tina says
Hi Chris , this recipe looks yummy, I was wondering if you could get already seeded Pomegranates in the Stores. Thanks
Chris Scheuer says
Hi Tina, yes those would work well.
Foodie says
Generally, I'm not a fan of siracha, is there any other spice you have used or could recommend to give this flavor. I can get siracha if it really makes this recipe, but hate it to go to waste knowing i wont use it again. Thanks
Chris Scheuer says
You could use an equal amount of chili garlic sauce or korean go chu jang would also be delicious!
Sue says
So , I am one of the peeps that find cilantro absolutely vile (don't start...it's genetic...tastes like soap...look it up). I know I can substitute parsley, but I was thinking of going more desserty and doing mint? But not sure how that would be with the siracha...thoughts?
Chris Scheuer says
I think mint would be lovely. I'd start with less though and add more, to taste.
Chris Scheuer says
One other thought, basil would be nice too!
M says
I made a version of this with mascarpone, pound cake, cranberries, pom seeds, orange peel , honey and basil. It was amazing!!!!
Chris Scheuer says
Yum, sounds wonderful!
Marla says
How can I find the tutorial you mentioned about quickly seeding a pomegranate? Also, how did you spread the cream cheese so perfectly and make the cranberry/pomegranate salsa in a perfect shape on top of the cream cheese?
Chris Scheuer says
Hi Marla, you can find the pomegranate tutorial at the bottom of the post. The words "this wonderful technique for deseeding poms in less than a minute" are clickable and will take you there. I just use a small knife for the cream cheese and make sure it's nice and soft. Sometimes I'll add just a bit of milk or half and half and whip it a little with a small whisk to make it very spreadable. With the pom mixture, I just use a small spoon and try not to scoop up too much of the liquid.
Gail says
A friend made these for our friendsgiving-they went in seconds! Instead of using plain pomegranate, she opted for the Brookside Chocolate covered sort. The combination of the siracha with dark chocolate was AMAZING-I highly recommend.
Chris Scheuer says
Wow, that was a creative idea!
Heather says
Hi! This looks amazing. But I do not have a food processor -any tips?
Chris Scheuer says
Hi Heather, you could just chop it by hand. It should be a little chunky anyway. It will take a bit longer but it should come out just fine.
Melissa says
I made this to take for thanksgiving and it was a big hit. A wonderful combination of taste and texture. It's also wonderful for pay thanksgiving gatherings with a slice of left over carved turkey added.
Chris Scheuer says
Great idea Melissa!
Alby Furlong says
Hello Chris,
I want yo make this recipe but I am allergic to cilantro. Is there another herb I could use?
Chris Scheuer says
Alby- parsley would work great! Enjoy!
Sharon says
This is ridiculously delicious! I would never, ever have thought these ingredients went together, but the pictures were so beautiful that I decided to try it (and actually, everything I've made of yours has been wonderful). I only had 12oz of cranberries so I did 3/4 of everything except the arils. Will be serving with goat cheese and crackers for my dad's birthday tonight. THANK YOU for another amazing and unusual recipe!
Sophia @ NY Foodgasm says
Fabulous idea! Pining!
AnnaMarie says
Can you tell me what the white cream is on top of the bread and underneath the topping... is it cream cheese?
Justine g. says
hi! I cannot wait to try this- however, what is the white spread??
Jemma says
Hi Chris,
Revisiting some of your beautiful and tasty recipes-this is gorgeous and perfect for the Holidays.
Pinning it to my Nibbles board too!
Jemma
Debi says
So lovely and delicious........looked great on my table for a Ladies Christmas Brunch on Saturday! May your Christmas be blessed with the Joy of Jesus..... Thanks again!
Lisa {Authentic Suburban Gourmet } says
You know how I love a great appetizer and not too mention a great crostini - this one is perfect for the holidays! Hats off to you!!!
www.you-made-that.com says
I like this idea and it's so festive in colors too. Great appetizer that is simple but wonderful.
lena says
i love your salad idea with this relish, all your salad dressing and vinaigrette always sound wonderful! anyway, your bruschetta looks terrific!
Andrea_TheKitchenLioness says
Chris, very festive and elegant and fresh and wonderful - you just have the best ideas. And the photos really bring out the bright red of the pomegranate seeds! Wonderful, dear friend!
Liz Berg says
Wow, Chris, your bruschetta is gorgeous...the red and green is so festive and perfect for the holidays! I bought two pomegranates and I may make a salad version of your wonderful appetizer 🙂