The holidays call for festive food as well as healthy recipes. This colorful recipe fits the bill with pomegranate seeds, fresh cranberries, orange zest, extra virgin olive oil and basil. Lots of flavor and powerful phytonutrients packed on a small bruschetta. That is in addition to the brie cheese, which supports digestive health.
For more health information about pomegranates, click here.
Pomegranate, Cranberry, and Brie Bruschetta
Makes 16 servings
Ingredients:
¾ cup pomegranate seeds
½ cup fresh or frozen chopped cranberries, thawed
2 Tablespoons sugar*
1 Tablespoon orange zest
1 dash salt
6 ounces baguette-style French bread, cut diagonally into 16 slices
2 Tablespoons extra virgin olive oil
⅛ teaspoon ground pepper
1 (8 ounce) wedge or 1 (6 ounce) log brie cheese, cut diagonally into 16 slices
1 Tablespoon finely chopped fresh basil
Instructions:
- 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 half sheet pan (18×13 inches). Lightly coat both sides of bread with olive oil, 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.
* If using stevia, 1/2 teaspoon equals 2 Tablespoons sugar
Adapted from eatingwell.com
