What you'll need:
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 bought the low fat and whipped kind)
I’m all about quick and easy recipes so made a couple changes, these changes may not lead to as beautiful as a presentation but the taste remains the same.
- Put ALL ingredients for the relish into the food processor except the orange zest. Doing this will make the mix a bit more juicy.
- After processing I put in a strainer, placed the strainer over a bowl and put it into the fridge overnight to drain
- For the crostini, preheat oven to 350˚F. Line 2 sheet pans with foil or parchment paper, if desired for easy clean up.
- Place baguette slices on prepared pans. Brush lightly with oil (I don’t have one of those brushes so I used the spray olive oil which worked great). Sprinkle lightly with salt and a grind of pepper.
- Bake for 14-18 minutes or until golden, rotating pans halfway through baking time.
- To assemble bruschetta, Spread cream cheese on crostini and add a scoop of the cranberry relish
- Garnish with a bit of orange zest, if desired.
Now for the best part…. You have this left over juice from the drained relish, what did I do with mine you ask? I used it in place of OJ in my mimosa. The sriracha gives it a little bit of a kick which I hope you enjoy as much as I did!