Description
This Pomegranate, Cranberry & Brie Bruschetta is the ultimate holiday appetizer, featuring a perfect balance of creamy brie, sweet-tart cranberries, and juicy pomegranate seeds. Each slice of toasted French bread holds a melty piece of brie topped with a vibrant, fruity mixture, garnished with fresh basil for a pop of color and flavor.
Ingredients
¾ cup pomegranate seeds
½ cup fresh or frozen chopped cranberries, thawed
2 tablespoons sugar
1 teaspoon orange zest
Dash of salt
6 ounces baguette-style French bread, cut diagonally into 16 slices
Cooking spray
⅛ teaspoon ground pepper
1 (6 ounce) log brie cheese, cut diagonally into 16 slices
1 tablespoon finely chopped fresh basil
Instructions
In a small bowl, combine the pomegranate seeds, cranberries, sugar, orange zest, and salt. Mix well, then cover and refrigerate for up to 3 days.
When ready to serve, preheat your oven to 350°F (175°C). Arrange the bread slices on a parchment-lined 15×10-inch baking sheet. Lightly coat both sides of each slice with cooking spray and sprinkle with ground pepper. Bake for 8 minutes, turning once halfway through.
Top each slice of toasted bread with a slice of brie cheese. Return to the oven and bake for an additional 4 minutes, or until the brie is softened and slightly melted.
Stir the chopped basil into the pomegranate-cranberry mixture. Spoon the mixture on top of the warm, cheesy bruschetta.
Serve immediately while warm.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 150