Pomegranate Basil Vegan Crostini

This Pomegranate Basil Vegan Crostini with cream cheese is simple to make for the perfect Christmas party appetizer to impress all your friends.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Appetizer
Cuisine: Italian
Keyword: Vegan Crostini
Servings: 12 people
Calories: 157 kcal
Author: Sarah McMinn
Ingredients
Pomegranate Bruschetta
  • 1 large french baguette, cut into 1"" slices
  • 8 ounces vegan cream cheese
  • 1 cup pomegranate arils
  • 1/4 cup fresh basil, minced
  • juice and zest from 1 orange
  • balsamic reduction, recipe below
Balsamic Reduction
Instructions
  1. Preheat oven to 450 degrees F. Slice the baguette into 1"" slices and lay flat on a baking sheet. Bake for about 10 minutes until crispy and slightly brown around the edges. Remove from oven and let cool.
  2. Stir together balsamic vinegar and agave nectar in a sauce pot over medium-high heat. Bring to a boil and boil for about 10 minutes, stirring occasionally, until balsamic has reduced to about 1/3 cup. Remove from heat and let cool while assembling the bruschetta.
  3. In a small bowl combine pomegranate arils, basil, and orange zest and juice.
  4. Spread a layer of vegan cream cheese on toasted baguette, drizzle with balsamic reduction, and top with pomegranate/basil mixture.
  5. Serve immediately.
Nutrition Facts
Pomegranate Basil Vegan Crostini
Amount Per Serving
Calories 157 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Sodium 206mg9%
Potassium 78mg2%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 9g10%
Protein 3g6%
Vitamin A 25IU1%
Vitamin C 1.5mg2%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.