Tis’ the season for appetizers! Let the kids help you in the kitchen as you make this Festive Bruschetta made with pesto, tomatoes, cranberries and pomegranate!
Servings: 24 1 piece
- 24 slice baguette
- 6 ounce cream cheese, low fat
- 1/4 cup pesto
- 1 cup cherry tomatoes
- 2 tablespoon olive oil
- 1 cup, chopped cranberries, raw
- 1/4 cup orange juice
- 1/4 cup honey
- 3/4 cup arils (seed/juice sacs) pomegranate
- 1 tbsp orange zest
Lightly toast slices of baguette in the oven. I put my oven on broil and closely watched my slice, after about 2 minutes they were toasted and I flipped the pieces and let them broil again. Keep your kiddos in mind! If you don't think they will like really crunchy bread, then just barely toast them!
Spread a light layer of cream cheese (or ricotta) on each piece of bread. I zapped mine in the microwave to make it a little easier to spread on.
On half the slices, spread about a teaspoon of pesto over the cream cheese.
Slice your cherry tomatoes and toss in olive oil. (You can heat them over medium heat in a sauce pan if you want your tomatoes cooked a little.) Spoon tomatoes over your pesto layer and finish with a pepper! You can also drizzle a little balsamic vinegar over the top as well!
On the other slices of bread with cream cheese, you'll want to prepare your cranberry-pomegranate relish. Place your cranberries, orange juice and honey in a blender or food processor. Run the food processor a few times, you don't want to make a smoothie! You just want everything chopped. Remove from food processor and stir in pomegranate arils. Taste! If you want it sweeter, drizzle in more honey!
Spoon over cream cheese layer and top with orange zest!
Calories: 144kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 133mg | Fiber: 2g | Sugar: 6g