Zesty Pomegranate Salsa Crostini

Posted under by on published by Nature's Path

Add some bite to your party with these pomegranate salsa crostini. This fresh salsa with jalapeno and orange zest is sweet, tangy, and festive. For a milder taste, go easy on the pepper!

  • Serves 10
  • 15 mins prep, 1 hr chill 1 hr 15 mins total

Ingredients:

  • 1 ¼ cup pomegranate seeds (about 1 (12 oz) pomegranate)
  • 2 tbsp minced shallot
  • 1 small jalapeno, seeded and finely chopped
  • 2 tbsp orange juice
  • 2 tbsp chopped fresh mint
  • 1 tbsp red wine vinegar
  • 1 tsp honey
  • 1 tsp finely grated orange zest
  • ¼ tsp salt
  • 4 oz cream cheese, softened
  • ¼ cup sour cream
  • Que Pasa White Corn Tortilla Chips

Directions:

  1. Stir pomegranate seeds with shallot, jalapeno, orange juice, mint, red wine vinegar, honey, orange zest, and salt.
  2. Chill for at least 1 hour before serving.
  3. Adjust salt to taste.
  4. Meanwhile stir cream cheese with sour cream until smooth.
  5. Add 1/2 tsp cream cheese mixture onto tortilla chips.
  6. Top with 1 tsp pomegranate salsa.
  7. Serve immediately.

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