Pomegranate, Cranberry & Brie Bruschetta

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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!

EatingWell Test Kitchen
Source: Diabetic Living Magazine

Gallery

Read the full recipe after the video.

Recipe Summary

active:
30 mins
total:
45 mins
Servings:
16

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Combine pomegranate seeds, cranberries, sugar, orange zest, and salt in a small bowl. Cover and chill up to 3 days.

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  • To serve, preheat oven to 350 degrees 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.

  • Stir basil into pomegranate mixture and spoon on top of bruschetta. Serve warm.

Tips

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 Facts

Serving Size:
1 bruschetta
Per Serving:
77 calories; protein 2.2g; carbohydrates 8.4g; dietary fiber 0.2g; sugars 2.4g; fat 3.5g; saturated fat 1.5g; cholesterol 7.5mg; vitamin a iu 123.9IU; vitamin c 3.4mg; folate 0.2mcg; calcium 0.9mg; iron 0.5mg; magnesium 0.4mg; potassium 3.9mg; sodium 113.5mg.
Exchanges:

1/2 fat, 1/2 starch
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