Place the cranberries, sugar, and seranno peppers in a food processor
Pulse on and off several times until cranberries are coarsely chopped. Don't over-process
Add basil and pulse a few more times. Not too much, you want basil bits to be visible in relish
Transfer to a storage container and add pomegranate arils
Refrigerate for at least 2 hours or till ready to use.
For the crostini, preheat oven to 350°F.
Place baguette slices on prepared pans
Brush lightly with oil
Sprinkle lightly with salt and a grind of pepper (don't leave this step out!)
Bake for 14-18 minutes or until golden, rotating pans halfway through baking time.
To assemble bruschetta, whisk cream cheese until creamy
Spread about ½-1 tablespoon on each crostini
Top with a scoop of the relish.
Garnish with basil
Ingredients
Directions
Place the cranberries, sugar, and seranno peppers in a food processor
Pulse on and off several times until cranberries are coarsely chopped. Don't over-process
Add basil and pulse a few more times. Not too much, you want basil bits to be visible in relish
Transfer to a storage container and add pomegranate arils
Refrigerate for at least 2 hours or till ready to use.
For the crostini, preheat oven to 350°F.
Place baguette slices on prepared pans
Brush lightly with oil
Sprinkle lightly with salt and a grind of pepper (don't leave this step out!)
Bake for 14-18 minutes or until golden, rotating pans halfway through baking time.
To assemble bruschetta, whisk cream cheese until creamy
Spread about ½-1 tablespoon on each crostini
Top with a scoop of the relish.
Garnish with basil