Zesty Pomegranate Salsa Crostini

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.