Cranberry Pomegranate Bruschetta
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Nutrition Facts Canadian
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1 Portion 0g Total Servings:0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol
0mg
0%
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Carbohydrate / Glucides
0g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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1 Portion 0g Total Servings: 0
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| Amount Per Serving |
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
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Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
20 mins
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Cook time
10 mins
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Total time
90 mins
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Ingredients
Bruschetta
4 tbsp mascarpone cheese (55 g)
125 g pomegranate seeds
1 cup whole cranberries - fresh (115g)
⅓ cup granulated sugar (80 g)
6 basil leaves - chopped (6 g)
½ tsp chili flakes (2 g)
1 tsp black pepper (2 g)
½ tsp salt (2 g)
1 tbsp lemon juice (5 g)
Optional: garnish with fresh basil
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Crostini
1 package Kinnikinnick Soft Hot Dog Buns (285 g)
3 tbsp olive oil (40 g)
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Directions
Bruschetta
- In a food processor or blender, pulse cranberries until broken down to small pieces (don’t puree).
- In a medium bowl, combine pomegranate seeds, cranberries, granulated sugar, salt, pepper, chili flakes and lemon juice. Mix until combined.
- Fold in chopped basil.
- Cover with plastic wrap and refrigerate for 1 hour prior to using.
Crostini
- Preheat oven to 375°F (190°C).
- Cut Kinnikinnick Hot Dog Buns into ¼ inch thick slices width-wise (approx. 8 pieces).
- Place on cookie sheet and drizzle with olive oil.
- Bake in preheated oven for 7 - 10 minutes turning once during baking. Remove from oven and let cool.
Assembly
- Spread mascarpone cheese on each crostini base.
- Top with bruschetta and fresh chopped basil.
Yields 32 Crostini
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