Description
These festive cranberry crostini can be made with a handful of simple seasonal ingredients. Bright red and super cheery, they taste as wonderful as they look.
Ingredients
Scale
Cranberry, Pomegranate Topping:
- 1 cup cranberries (washed)
- 1 tablespoon natural cane sugar
- 2 tablespoons maple syrup (or agave nectar)
- 1/2 teaspoon grated fresh ginger
- 1 cup pomegranate seeds
- zest of 1 orange
- fresh mint leaves
Crostini:
- 1 thin baguette
- Olive oil for brushing
Instructions
- In a food processor add the cranberries, natural cane sugar, honey, and fresh ginger. Pulse with your food processor until a rough paste.
- Transfer the mixture into a bowl or Tupperware and put in the fridge to chill for at least one hour or overnight.
- Preheat oven to 400 degrees. Cut the baguette into 1/4 inch slices on a slight diagonal. Brush each piece of baguette with olive oil and transfer to a baking sheet.
- Bake for 6-8 minutes (flip half way through), or until golden.
- Once the cranberry mixture has chilled, fold in the pomegranate seeds and orange zest.
- Top each piece of bread with cranberry topping. Garnish with chopped fresh mint!