Healthy at Home: Pomegranate and Cranberry Bruschetta

breHoliday celebrations sometimes lack a healthy dish with fruits and vegetables. This one has a little of both! Featuring cranberries, jalapenos and pomegranate seeds, this appetizing recipe would make a great starter at any celebration.


Pomegranate and cranberry relish

  • 1 pound fresh or frozen cranberries
  • 3/4 cup sugar 1 jalapeño pepper (or serrano pepper)
  • 1/2 roughly chopped basil leaves
  • 1 cup pomegranate seeds (reserve a few to garnish)


  • 1 thin baguette, sliced about 1/4 inch thick
  • 1/2 cup extra virgin olive oil
  • Black pepper
  • 8 ounces low-fat cream cheese, softened


  1. Place the cranberries, sugar and jalapeño peppers in a food processor. Pulse on and off several times until cranberries are coarsely chopped. Add basil and pulse a few more times.
  2. Transfer to a storage container and add pomegranate seeds.
  3. Refrigerate for at least 2 hours.
  4. For the crostini, preheat oven to 350˚F.
  5. Place baguette slices on prepared pans. Brush lightly with oil and sprinkle lightly with black pepper
  6. Bake for 14-18 minutes or until golden, rotating pans halfway through baking time.
  7. To assemble bruschetta, whisk cream cheese until creamy and lightly spread about half a tablespoon on each crostini.
  8. Top with a scoop of the relish.


“Healthy at Home” is a series of healthy recipes curated by Morris Hospital Clinical Dietitian Liz Fischer.

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