Cranberry And Pomegranate Spread With Crostini Recipes

POMEGRANATE PISTACHIO CROSTINI

Steps:

• Preheat oven to 400°. Arrange bread slices on an ungreased baking sheet; brush tops with butter. Bake until lightly toasted, 4-6 minutes. Remove from pan to a wire rack to cool., Beat cream cheese, orange juice and honey until blended; spread over toasts. Top with remaining ingredients.

PECAN CRANBERRY SPREAD

Steps:

• Using an electric mixer, beat at medium speed and cream the cream cheese until soft and fluffy.
• Add remaining ingredients and stir to combine.
• Cover with plastic wrap and refrigerate until flavors blend, at the very least 60 minutes.
• Serve cold with crackers.

CRANBERRY AND POMEGRANATE SPREAD WITH CROSTINI

Steps:

• Place the cranberries, ginger, sugar honey and Sriracha in the bowl of the food processor. Pulse on and off several times till cranberries are coarsely chopped. Don't process too much. Add cilantro and pulse a few more times. Not too much, you want cilantro bits to be visible and mixture to be a bit chunky. Transfer to a storage container and add pomegranate seeds (arils) and orange zest. Refrigerate for at least 2 hours or till ready to use. For the crostini, preheat oven to 350 degrees. Line 2 sheet pans with parchment paper, if desired for easy clean up. Place baguette slices on prepared pans. Brush lightly with oil. Sprinkle lightly with salt and a grind of pepper. Bake 14 - 18 minutes or until golden. Rotate pans half way through baking time. To assemble whisk cream cheese until creamy. Spread about 1/2 -1 tablespoon on each crostini. Top with a scoop of cranberry mixture and garnish with a bit of orange zest and cilantro if desired.

CRANBERRY SPREAD

Steps:

• In a small bowl, beat the cream cheese, orange juice concentrate, sugar, zest and cinnamon until blended. Fold in cranberries and pecans. Cover and refrigerate for at least 1 hour. Serve with crackers.