What could be better this Thanksgiving, and Christmas, than cranberries and pomegranates together on top of crusty slices of baguette? Make the salsa ahead and freeze for easy entertaining. Crostini can be made weeks in advance and stored in airtight containers, just slice and bake baguette, then pack away when cool.
Yield: about 50-60 crostini
1lb cranberries , fresh or frozen
1 cup pomegranate seeds
1/2 cup sugar
1/4 cup honey
1/2 cup roughly chopped cilantro
Zest from one orange (reserve some for garnish)
2 teaspoons chopped, fresh ginger
2 teaspoons Sriracha sauce
Finely chopped fresh cilantro or parsley for garnish
Good, quality baguette, sliced about 1/4 inch thick
1/2 cup extra virgin olive oil
Salt and pepper
8 oz cream cheese, softened or whipped
- Place cranberries, ginger, sugar, honey and Sriracha in food processor and pulse until cranberries are coarsley chopped. Do not over process…this should look more like a salsa than a sauce!
- Add cilantro and pulse a bit more.
- Transfer to a large bowl and add pomegranate seeds and orange zest. Refrigerate for at least 2 hours and up to 24 hours. Store in airtight container. You can freeze this, for a few days, weeks, for later use.
- Crostini: Preheat oven to 350F. Line bake sheets with foil or parchment paper.
- Place baguette slices on bake sheet, brush with olive oil and sprinkle with salt and pepper.
- Bake 14-18 minutes until golden.
- Assemble: spread about 1/2 tablespoon on each crostini. Top with Cranberry Pomegranate Salsa. Garnish with a pinch of orange zest and chopped cilantro or parsley.
NOTES: Not always easy to find pomegranate seeds ready to go, but don’t let this bother you, they are actually quite easy to seed! Click here to find out how. http://youtu.be/4b8lxLJQRGA I added the pomegranate seeds in the food processor at first but found this salsa to be better when the seeds were added whole at the end.