Pomegranate, Cranberry & Brie Bruschetta


  • ¾ CUP Pomegranate Seeds
  • ½ CUP Cranberries, fresh or frozen, thawed and chopped
  • 2 TBSP Coconut sugar
  • 1 TSP Orange Zest
  • 6 OZ baguette-style French Bread, cut diagonally into 16 slices
  • ⅛ TSP Ground Pepper
  • 1 (8 OZ) wedge or 1 (6 OZ) log brie cheese, cut diagonally into 16 slices
  • 1 TBSP Fresh Basil, finely chopped
  • Cooking spray


  1. Preheat the oven to 350°F.
  2. Place bread slices on a parchment paper-lined 15×10-inch baking pan. Lightly coat both sides of bread with cooking spray; sprinkle with pepper. Bake for 8 minutes, turning once. Top with cheese. Bake 4 minutes more or until the cheese is softened.
  3. Combine pomegranate seeds, cranberries, coconut sugar and orange zest in a small bowl.
  4. Stir basil into pomegranate mixture and spoon on top of bruschetta. Serve warm.

Yield: 16 servings

Preparation Time: 3 minutes

Cook Time: 12 minutes

Total Time: 15 minutes