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Cranberry Bruschetta Recipe


Pumpkin Spread

  • 1 package (8 oz) Cream cheese, softened
  • 1/2 cup Pumpkin puree, canned
Cranberry Topping
  • 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 400F.
  • 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 400F 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.

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