Pomegranate, Cranberry, and Brie Bruschetta
Ingredients ¾ cup pomegranate seeds ½ cup fresh or frozen chopped cranberries, thawed 2 tablespoons sugar 1 teaspoon orange zest Dash 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
Directions Combine pomegranate seeds, cranberries, sugar, orange zest, and salt in a small bowl. Cover and chill up to 3 days. To serve, preheat oven to 350 degrees F. Place bread slices in a parchment paper-lined 15x10-inch baking pan. Lightly coat both sides of bread with cooking spray; sprinkle with pepper. Bake 8 minutes, turning once. Top with cheese. Bake 4 minutes more or until cheese is softened.
Stir basil into pomegranate mixture and spoon on top of bruschetta. Serve warm.
Made with FlippingBook Ebook Creator