Go Back
+ servings
My Darling Vegan
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.

0 from 0 votes

Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!

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
Calories Per Serving: 157
% Daily Value
Carbohydrates 22g 7%
Protein 3g 6%
Fat 6g 9%
Saturated Fat 2g 13%
Sodium 206mg 9%
Potassium 78mg 2%
Fiber 2g 8%
Sugar 9g 10%
Vitamin A 25IU 1%
Vitamin C 1.5mg 2%
Calcium 36mg 4%
Iron 1mg 6%