FSA Foodies – December 2020

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!

Ingredients

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

Directions:

Step 1

Combine pomegranate seeds, cranberries, sugar, orange zest, and salt in a small bowl. Cover and chill up to 3 days.

Step 2

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.

Step 3

Stir basil into pomegranate mixture and spoon on top of bruschetta. Serve warm.

Tips

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

Servings: 16

http://www.eatingwell.com/video/8950/how-to-make-pomegranate-cranberry-brie-bruschetta/