Cranberry And Pomegranate Spread With Crostini

• 1 lb. cranberries fresh or frozen; washed
• 2 teaspoons chopped fresh ginger
• 1/4 cup honey
• 1 cup sugar
• 2 teaspoons Sriracha sauce
• 1/2 cup roughly chopped fresh cilantro
• zest from one orange, save some for garnish
• 3/4 to 1 cup pomegranate seeds (arils), reserve a few for garnish
• finely chopped fresh cilantro or parsley for garnish
• For crostini:
• 1/2 cup extra virgin olive oil
• kosher salt
• freshly ground black pepper
• 8 oz. cream cheese, softened.

1. Place the cranberries, ginger, sugar honey and Sriracha in the bowl of the food processor. Pulse on and off several times till cranberries are coarsely chopped. Don't process too much.
2. Add cilantro and pulse a few more times. Not too much, you want cilantro bits to be visible and mixture to be a bit chunky.
3. Transfer to a storage container and add pomegranate seeds (arils) and orange zest. Refrigerate for at least 2 hours or till ready to use.
4. For the crostini, preheat oven to 350 degrees. Line 2 sheet pans with parchment paper, if desired for easy clean up.
5. Place baguette slices on prepared pans. Brush lightly with oil. Sprinkle lightly with salt and a grind of pepper.
6. Bake 14 - 18 minutes or until golden. Rotate pans half way through baking time.
7. To assemble whisk cream cheese until creamy. Spread about 1/2 -1 tablespoon on each crostini. Top with a scoop of cranberry mixture and garnish with a bit of orange zest and cilantro if desired.

cranberries, fresh ginger, honey, sugar, sriracha sauce, fresh cilantro, zest from, pomegranate seeds, fresh cilantro, crostini, extra virgin olive oil, kosher salt, freshly ground black pepper, cream cheese

Taken from www.epicurious.com/recipes/member/views/cranberry-and-pomegranate-spread-with-crostini-53036931 (may not work)