¾Croughly chopped fresh basilreserve ¼ C for garnish
1Cpomegranate arils or seedsreserve some for garnish
Crostini
1quality baguettesliced into ¼: thick slices
¾Cextra virgin olive oil
salt & pepper to taste
8oz.whipped cream cheese
Gluten Free Dip
1packagegluten-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.