Pomegranate, Cranberry & Brie Bruschetta
A simple festive appetizer for your holiday guests. Toasted baguette slices with creamy, melted brie are topped with an orange-cranberry-pomegranate mixture–each bite delivers an explosion of flavor and texture!
¾ cup pomegranate seeds
½ cup fresh or frozen chopped cranberries, thawed
2 tablespoons sugar (see Tip)
1 teaspoon orange zest
1 dash salt
6 ounces baguette-style French bread, cut diagonally into 16 slices
1 serving Cooking spray
⅛ teaspoon ground pepper
1 (8 ounce) wedge 1 (6 ounce) log brie cheese, cut diagonally into 16 slices
1 tablespoon finely chopped fresh basil
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 15×10-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.
Tip: If using a sugar substitute, we recommend Splenda Sugar Blend for Baking. Follow package directions to use product amount equivalent to 2 tablespoons sugar. Nutrition Per Serving with Substitute: Same as below, except 75 cal.
Equipment: Parchment paper
Serving Size: 1 bruschetta
Active: 30 mins
Total: 45 mins