This Bruschetta is packed with flavor, delicious crunch, sweet, salt, orange zest, and all these ingredients screams Christmas. This is a beautiful and bright, fresh appetizer. Besides being delicious as a bruschetta topping it’s also fantastic spooned over a block of cream cheese or a log of goat cheese. Add a sprinkle of finely chopped fresh parsley and you’ve got a appetizer that is perfect for the holidays. Serve this with crisp crackers.
Oh, and if you’re looking for a way to dress up every-day chicken this crimson relish will do the trick. Use it as a festive, healthy topping for grilled or pan-seared boneless chicken breasts. With fresh cranberries, pomegranate arils, honey, ginger, orange zest and a splash of heat it’s sweet, and bursting with amazing flavor. I am so glad I found this recipe and will be making this time and time again..
For the cranberry-pomegranate relish:
1 pound fresh (or frozen) cranberries, washed
2 teaspoons chopped fresh ginger, don't worry about chopping it too fine at this point
1 cup sugar
¼ cup honey
½ cup roughly chopped fresh parsley
zest from one orange, reserve a bit for garnish
¾-1 cup pomegranate arils, plus reserve a few for garnish
finely chopped fresh parsley, for garnish
For the crostini:
1 thin, good quality baguette, sliced about ¼ inch thick
½ cup extra virgin olive oil
freshly ground black pepper
8 ounces cream cheese, softened
Place the cranberries, ginger, sugar, honey in the bowl of a food processor. Pulse on and off several times till cranberries are coarsely chopped. Don't process too much.
Add parsley and pulse a few more times. Not too much, you want parsley bits to be visible and mixture to be a bit chunky.
Transfer to a storage container and add pomegranate arils* and orange zest. Refrigerate for at least 2 hours or till ready to use.
For the crostini, preheat oven to 350˚F. Line 2 sheet pans with foil or parchment paper, if desired for easy clean up.
Place baguette slices on prepared pans. Brush lightly with oil. Sprinkle lightly with salt and a grind of pepper.
Bake for 14-18 minutes or until golden, rotating pans halfway through baking time.
To assemble bruschetta, whisk cream cheese until creamy. Spread about ½-1 tablespoon on each crostini. Top with a scoop of the relish. Garnish with a bit of orange zest, if desired.