Cranberry Bruschetta Recipe
for Thanksgiving or any time

Ingredients:

Pumpkin Spread

• 1 package (8 oz) Cream cheese, softened
• 1/2 cup Pumpkin puree, canned

• 2/3 cup Sweetened, dried cranberries
• 1/2 cup Sun dried tomatoes
• 1/3 cup Golden raisins
• 2 tablespoons Olive oil
• 1 1/2 teaspoons Sage, dried
• 3/8 teaspoon Black pepper, cracked
• 1/4 teaspoon Garlic, fresh, minced
• 1/8 teaspoon Salt
• 1 Baguette, cut into 1/2-inch slices
• 1/4 cup (1 oz) Goat cheese, crumbled

• Preheat oven to 400°F.
• Mix cream cheese and pumpkin until blended; set aside.
• Place cranberries, tomatoes, raisins, oil, sage, pepper, garlic and salt in food processor. Pulse until mixture is small chunks; set aside.
• Place baguette slices on baking sheet. Bake at 400°F for 10 to 15 minutes, turning once, until golden.
• Spread 1 tablespoon pumpkin mixture over bruschetta, top with 2 teaspoons cranberry topping and sprinkle with goat cheese. Makes 2 1/2 dozen bruschetta.

Nutritional Analysis Per Serving:

Calories 60 (57% Calories from Fat), 1g Protein, 5g Carbohydrate, <1g Fiber, 4g Fat, 2g Sat. Fat, 10mg Cholesterol, 60mg Sodium

Recipe courtesy of the Cranberry Marketing Committee.