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Cranberry Crostini Served on a white platter

Cranberry Pomegranate Crostini

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  • Author: Chef Ani


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.



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


  • 1 thin baguette
  • Olive oil for brushing


  1. In a food processor add the cranberries, natural cane sugar, honey, and fresh ginger. Pulse with your food processor until a rough paste.
  2. Transfer the mixture into a bowl or Tupperware and put in the fridge to chill for at least one hour or overnight.
  3. 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.
  4. Bake for 6-8 minutes (flip half way through), or until golden.
  5. Once the cranberry mixture has chilled, fold in the pomegranate seeds and orange zest.
  6. Top each piece of bread with cranberry topping.  Garnish with chopped fresh mint!