Cranberry Bruschetta | Blue Flame Kitchen

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