Pomegranate Bruschetta
You’re probably used to seeing bruschetta on summertime party menus, but Pomegranate Bruschetta offers a new wintertime take on the dish. Red pomegranate arils and green basil leaves in a tangy balsamic vinaigrette make a festive holiday topping for a toasted baguette.
Makes: 3 cups bruschetta
Prep Time: 20 minutes
Total Time: 20 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Prep Time: 20 minutes
Total Time: 20 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Ingredients
- 3 cups pomegranate arils (from about 2 pomegranates)
- 10 basil leaves, finely chopped
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- Crusty bread or crostini, for serving
Instructions
- In a medium bowl, mix the pomegranate arils and basil.
- In a separate, smaller bowl, combine the oil, vinegar and garlic. Whisk with a fork to combine.
- Drizzle the vinaigrette over the pomegranate arils and season with salt and pepper to taste. Gently toss to combine.
- Serve bruschetta on top of toasted bread, crostini or crackers.
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