A pomegranate cranberry relish topping a brie cheese laden bruschetta bread that has been toasted with black pepper. This Holiday Bruschetta is an appetizer that your guest will love for that holiday gathering!
I’ve said it many times before and I’ll say it again. Appetizers are my favorite way of eating. I love that you get small bites and can try more than one item before your dead full.
For this recipe I made my own bruschetta toast. Basically because I wanted to flavor it with some freshly ground pepper. Even making my own toast, this recipe didn’t take that long to make at all.
Just 4 minutes on each side for the toast. Then another 2-3 minutes in the oven with the brie cheese….and your ready! I like to buy the slicing brie logs for this type of recipe. They are much easier to use size and shape wise.
When the brie toasts come out of the oven, just top with the pomegrante-cranberry relish, sprinkle with a little more basil, arrange prettily on the platter and watch them disappear! They will disappear quickly, they are so delicious!
- ¾ cup pomegranate seeds
- ½ cup fresh chopped cranberries
- 2 packets sugar substitute sweetener
- 1 teaspoon grated grapefruit or orange zest
- 6 oz baguette-style french bread, cut into thin slices
- Nonstick cooking spray
- freshly ground black pepper
- 6 ounce log brie cheese, cut into slices
- 1 tablespoon snipped fresh basil
- In a small bowl combine pomegranate seeds through citrus zest. Refrigerate until ready to use.
- Place sliced bread on baking sheet that has been coated with cooking spray. Spray top of sliced bread with cooking spray and sprinkle lightly with black pepper. Bake in 350 degree oven for 4 minutes. Turn slices over and bake another 4 minutes.
- Remove bread slices from oven and top with each bread slice with 1 slice brie cheese. Return to oven and let bake 2 minutes.
- Remove brie toasts from oven and arrange on serving platter. Top with relish. Serve.
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