Cranberry and Pomegranate Bruschetta


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.

  1. Put ALL ingredients for the relish into the food processor except the orange zest. Doing this will make the mix a bit more juicy.
  2. After processing I put in a strainer, placed the strainer over a bowl and put it into the fridge overnight to drain
  3. For the crostini, preheat oven to 350˚F. Line 2 sheet pans with foil or parchment paper, if desired for easy clean up.
  4. 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.
  5. Bake for 14-18 minutes or until golden, rotating pans halfway through baking time.
  6. To assemble bruschetta, Spread cream cheese on crostini and add a scoop of the cranberry relish
  7. 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!