Cranberry Bruschetta

Ingredients

• 2 cups frozen cranberries, slightly thawed
• 1 cup chopped fresh Italian parsley
• 1/2 cup unsalted shelled pumpkin seeds, toasted
• 1/4 cup canola oil
• 1/4 cup honey
• 2 tbsp apple cider vinegar
• 1/4 cup finely chopped shallots
• 3/4 tsp salt
• 1/4 tsp freshly ground pepper
• 32 toasted baguette slices, 1/4 inch thick

Directions

1. Add cranberries to a food processor and process until roughly chopped.
2. Transfer cranberries to a medium bowl. Add remaining ingredients. Stir to combine.
3. Cover and refrigerate for at least an hour or up to 24 hours.
4. Spoon about 1 tbsp of cranberry mixture on each baguette slice.