You’re looking at the next big thing for your upcoming holiday party. That’s right, this Pomegranate Basil Vegan Crostini is certain to be a hit this holiday season among friends and family.


Servings: 12 people Author: My darling vegan
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:
  • 1 cup high quality balsamic vinaigrette
  • 3 tablespoons agave nectar or bee free honey 
  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.