- 15 minutes
- 5 minutes
Traditional bruschetta is delicious, but it isn't very festive. This season, impress your dinner guests with an appetizer that is altogether different and delicious: cranberry pomegranate bruschetta. It is sweet, tangy and will have friends and family begging for the recipe.
- First, combine one tablespoon of chopped basil with the goat cheese and salt and whisk to combine. Set aside.
- Next, add the cranberries, ginger, lemon juice, ¾ of the zest, salt and agave to a blender or food processor and pulse 2-3 times. If you don't have a food processor or blender, roughly chop the cranberries with a knife. Transfer the blended ingredients to a small bowl and add the pomegranate seeds and ¾ of the basil and stir to combine. Leave in the refrigerator until ready to serve, up to a few hours.
- When nearly ready to serve, slice the baguette on the bias into ½ inch thick rounds. Then brush the olive oil onto each slice and place in the middle of an oven heated to 300 degrees for 5-10 minutes or until the bread is golden brown.
- Just before serving, spread the goat cheese mixture on each slice and top with a spoonful of the cranberry pomegranate compote. Garnish with the leftover basil and orange zest and serve immediately.