Pomegranate and Cranberry Bruschetta
Last Thanksgiving, my friend brought a Pomegranate and Cranberry Bruschetta appetizer that was such a hit, I had to make it for our Christmas gathering too! I recently served it at my Fall dinner party, plating it as a dip with gluten-free crackers to accommodate my guests. It’s a versatile, festive dish perfect for any occasion. See my changes below or get the original recipe here.
Recipe Steps
For my dinner party, I served some of the Pomegranate and Cranberry Bruschetta on crostini. Since some of my guests are gluten-free, I easily adapted the recipe into a dip. Instead of using a block of softened cream cheese, I used whipped cream cheese as the bottom layer, spooned the pomegranate and cranberry relish on top, and finished with fresh-cut basil. I served it with Milton’s Gluten Free Crispy Sea Salt Baked Crackers for a delicious, crowd-pleasing alternative.
Note: This recipe makes enough for a double batch. If you don’t need as much, simply cut it in half. When I have made this pomegranate & cranberry bruschetta, I will make a batch as bruschetta and then, using an extra cream cheese, make the rest into a dip with gluten-free chips so everyone can enjoy. The relish keeps well for 3–4 days in an airtight container in the refrigerator.
Pomegranate & Cranberry Bruschetta
Equipment
- 1 silicone pastry brush
- 1 Food Processor
- 1 baking sheet
Ingredients
Pomegranate & Cranberry Relish
- 1 lb fresh cranberries washed
- 1 C sugar
- 1 serrano pepper seeded for less spicy
- ¾ C roughly chopped fresh basil reserve ¼ C for garnish
- 1 C pomegranate arils or seeds reserve some for garnish
Crostini
- 1 quality baguette sliced into ¼: thick slices
- ¾ C extra virgin olive oil
- salt & pepper to taste
- 8 oz. whipped cream cheese
Gluten Free Dip
- 1 package gluten-free chips
Instructions
Cranberry Pomegranate Relish
- Place the cranberries, sugar, and serrano peppers in a food processor. NOTE: for a less spicy relish, remove the seeds and meat from the pepper before choopping.
- Pulse several times until the cranberries are coarsely chopped—be careful not to over-process.
- Add the basil and pulse a few more times, just enough to keep visible bits of basil in the relish.
- Transfer the mixture to a storage container and stir in the pomegranate arils. Note: This recipe makes enough for a double batch. If you don’t need as much, simply cut it in half. It keeps well for 3–4 days in an airtight container in the refrigerator.
- Refrigerate for at least 2 hours or until ready to use.
Preparing the Crostini
- Preheat the oven to 350˚F.
- Season the olive oil generously with salt and pepper.
- Using a silicone pastry brush, lightly brush the top and bottom of each bread slice with the olive oil mixture and place on a baking sheet.
- Bake for 14-18 minutes or until golden.
Assembling the Bruschetta
- Once crostini breads are completely cool, spread about ½–1 tablespoon of cream cheese onto each crostini.
- Top with a scoop of the cranberry pomegranate relish.
- Garnish with fresh basil and pomegranate arils.
Victoria Cook
Hi! I’m Victoria, a home cook turned host and cook for 100+ episodes of a private cooking show. My love for ethnic cuisines inspires me to use a variety of spices and fresh ingredients to make flavorful healthyish meals for my husband and son. I enjoy challenging myself with new recipes and am happiest when I can make them in an electric pressure cooker.
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