Recipe
Twist Up Your Traditional Cranberry Sauce with These Cranberry Pomegranate Crostini
One of my biggest problems during the holidays (besides wondering how I’m going to survive my family’s political debates) is figuring out how to not stuff myself before I even get to the main meal. With these bite-sized cranberry pomegranate crostini appetizers, you can start your holiday meal on a festive note while saving some room for the mountain of cookies awaiting you later.
The Sriracha and ginger add the perfect amount of kick to the cranberry-pomegranate relish, blending well with the tartness of the cranberries and the sweetness of the honey and sugar. If you’re not feeling cream cheese, goat cheese would make a great substitute, and parsley can be substituted for the cilantro if you know your guests will snub anything cilantro-related.
The cranberry-pomegranate relish recipe makes more than what you need to garnish the crostini, so get creative and put it on sandwiches, or eat it next to your holiday ham just like traditional cranberry sauce. I promise it’s just what you need to feel like a gourmet holiday host without spending a million years in the kitchen.
Cranberry Pomegranate Crostini
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins
- Servings: 40
Ingredients
- 1 pound fresh or frozen cranberries
- 2 teaspoon chopped fresh ginger
- 1 cup sugar
- 1 cup honey
- 2 teaspoon Sriracha sauce
- 1 cup roughly chopped fresh cilantro
- 1 cup pomegranate seeds reserve a few for garnish
- Finely chopped fresh cilantro for garnish
- 1 thin quality baguette
- 1/4 cup extra virgin olive oil
- 8 ounce whipped cream cheese or goat cheese