Description
Cranberry and Pomegranate Bruschetta offers a delightful blend of tart cranberries and sweet pomegranates atop crispy baguette, making it a stunning appetizer for any occasion.
Ingredients
- Baguette
- Fresh cranberries
- Pomegranate seeds
- Honey
- Fresh mint leaves
- Olive oil
- Salt and pepper
Instructions
- Preheat your oven to 400°F (200°C). Slice the baguette into 1-inch pieces and place them on a baking sheet. Brush each slice lightly with olive oil.
- Toast the bread in the oven for 5-7 minutes until golden brown and crisp.
- In a bowl, combine fresh cranberries, pomegranate seeds, honey, chopped mint leaves, salt, and pepper. Mix gently.
- Spoon generous amounts of the fruit mixture onto each toasted slice while warm.
- Drizzle with additional honey if desired and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bruschetta (30g)
- Calories: 110
- Sugar: 8g
- Sodium: 90mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: - Substitute pomegranate seeds with chopped apples or diced pears for a similar crunch. - For a spicy kick, consider adding jalapeños or chili flakes. - Store leftover toppings in an airtight container in the fridge for up to three days; toast fresh bread before serving for optimal crunch.