Pomegranate Cranberry Brie Bruschetta
Festive bruschetta topped with brie, pomegranate seeds, fresh cranberries, and basil
Ingredients
- 1/2 cup fresh or frozen cranberries, thawed if frozen
- 3/4 cup fresh or frozen pomegranate seeds, arils, thawed if frozen
- 2 tablespoons sugar
- 1 teaspoon orange zest
- Kosher salt
- 6 ounces whole-grain or gluten-free baguette, sliced diagonally into 16 pieces
- Extra-virgin olive oil
- 1/8 teaspoon freshly ground black pepper
- 6 ounces Brie cheese, cut into 16 thin slices
- 1 tablespoon fresh basil, thinly sliced
Instructions
- Coarsely chop cranberries. Place in small bowl and add pomegranate seeds, sugar, orange zest, and a dash of salt. Cover and refrigerate until serving time (up to 3 days).
- Preheat oven to 350°F. Take cranberry mixture out of refrigerator so it warms up a bit.
- Place bread slices on baking sheet and lightly brush both sides with olive oil. Sprinkle one side with pepper. Bake 4 minutes, flip, bake another 4 minutes or until both sides are lightly browned.
- Flip again and top each slice with Brie. Bake until cheese softens, about 4 minutes.
- Remove from oven and top with cranberry mixture. Sprinkle with basil. Serve warm.
Notes
Watching sodium? Most of the sodium in this recipe is coming from the bread and the brie. Look for a low-sodium bread (or make your own) and use a smaller slice of brie.
Gluten-free? Use a gluten-free baguette.
Nutrition Info Per Serving
Nutrition Facts
Pomegranate Cranberry Brie Bruschetta
Serving Size
1 toast
Amount per Serving
Calories
102
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
10
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
11
mg
4
%
Sodium
157
mg
7
%
Potassium
0
mg
0
%
Carbohydrates
11
g
4
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
5
g
10
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
Net carbs
10
g
* Percent Daily Values are based on a 2000 calorie diet.