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Zesty Pomegranate Salsa Crostini

Zesty Pomegranate Salsa Crostini
  • Prep Time: 15 Minutes
  • Chill Time: 60 Minutes
  • Serving Size: 10 servings

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!


  • 1 1/4 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
  • 1/4 tsp salt
  • 4 oz cream cheese, softened
  • 1/4 cup sour cream
  • Que Pasa White Corn Tortilla Chips


  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.

In This Recipe

About The Author

Que Pasa

Que Pasa was created out of love for making and sharing real food. Each product is made in the same way it’s been made in Mexico for generation, with just a few, simple ingredients. Que Pasa products are always organic, non-GMO, gluten free and vegan, so dig in and enjoy.

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