Pomegranate, Cranberry & Brie Bruschetta

Pomegranate, Cranberry & Brie Bruschetta

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From: Diabetic Living Magazine

Make this simple festive appetizer for your holiday guests. Toasted baguette slices with creamy, melted brie are topped with an orange-cranberry-pomegranate mixture—each bite delivers an explosion of flavor and texture!

Ingredients 16 servings

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Original recipe yields 16 servings
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Metric
Nutrition per serving may change if servings are adjusted.
  • ¾ cup pomegranate seeds
  • ½ cup fresh or frozen chopped cranberries, thawed
  • 2 tablespoons sugar (see Tip)
  • 1 teaspoon orange zest
  • Dash salt
  • 6 ounces baguette-style French bread, cut diagonally into 16 slices
  • Cooking spray
  • ⅛ teaspoon ground pepper
  • 1 (6 ounce) log brie cheese, cut diagonally into 16 slices
  • 1 tablespoon finely chopped fresh basil

Preparation

  • Prep

  • Ready In

  1. Combine pomegranate seeds, cranberries, sugar, orange zest, and salt in a small bowl. Cover and chill up to 3 days.
  2. To serve, preheat oven to 350°F. Place bread slices in a parchment paper-lined 15x10-inch baking pan. Lightly coat both sides of bread with cooking spray; sprinkle with pepper. Bake 8 minutes, turning once. Top with cheese. Bake 4 minutes more or until cheese is softened.
  3. Stir basil into pomegranate mixture and spoon on top of bruschetta. Serve warm.
  • Tip: If using a sugar substitute, we recommend Splenda Sugar Blend for Baking. Follow package directions to use product amount equivalent to 2 tablespoons sugar. Nutrition Per Serving with Substitute: Same as below, except 75 cal.
  • Equipment: Parchment paper

Nutrition information

  • Serving size: 1 bruschetta
  • Per serving: 77 calories; 3 g fat(2 g sat); 0 g fiber; 8 g carbohydrates; 2 g protein; 0 mcg folate; 8 mg cholesterol; 2 g sugars; 124 IU vitamin A; 3 mg vitamin C; 1 mg calcium; 0 mg iron; 114 mg sodium; 4 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ fat, ½ starch

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