Pomegranate & Cranberry Bruschetta.

*makes approx. 20
INGREDIENTS:

POMEGRANATE AND CRANBERRY RELISH

  • 1 pound fresh (or frozen) cranberries, washed
  • 1 or 2 serrano pepper (depending how spicy you like it!)
  • ½ cup roughly chopped fresh basil leaves
  • ¾-1 cup pomegranate arils or seeds
  • finely chopped fresh basil, for garnish
  • 1 wholemeal french baguette, sliced about ¼ inch thick
  • ½ cup extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • 8 ounces low-fat whipped cream cheese

COOKING INSTRUCTIONS:

  1. Place the cranberries and seranno peppers in a food processor
  2. Pulse on and off several times until cranberries are coarsely chopped
  3. Add basil and pulse a few more times
  4. Transfer to a medium sized mixing bowl and add pomegranate
  5. Refrigerate until ready to use
  6. For the crostini, preheat oven to 350˚F
  7. Place baguette slices on baking trays
  8. Brush lightly with oil and sprinkle lightly with salt and a grind of pepper
  9. Bake for 10-12 minutes or until lightly toasted then remove from oven
  10. Spread whipped cream cheese evenly onto each slice of toast
  11. Remove mixture from fridge and using a teaspoon, add a small heap to each bread piece
  12. Garnish with basil and extra pomegranate seeds
  13. Serve and enjoy!
Original recipe can be found at PARTY OF TWO