Elegant Pomegranate Bruschetta Recipe

Along with pizza and pasta, we can also thank Italy for bruschetta, and what a delicious gift they have given us! Traditional bruschetta is a humble dish made by toasting or grilling slices of bread over an open fire and then rubbing it with garlic and drizzling it with olive oil. Today bruschetta has evolved to include tomato and basil as a standard part of the recipe as well as toppings like roasted vegetables, cured meats, or even sweet options like fruit and honey. 

Recipe developer Miriam Hahn has taken it a step further, experimenting with a combination of sweet and nutty flavors, bringing us this recipe for elegant pomegranate bruschetta. Hahn says, "Bruschetta is one of my all-time favorite appetizers, and dolling it up with colorful and juicy pomegranate seeds is a delicious twist that offers a beautiful presentation. Whether it's for the holidays or an elevated barbeque this bruschetta is sure to steal the show." Read on to learn how to make this elegant appetizer in under 15 minutes.

To make this recipe pick up your bread of choice for layering on our bruschetta toppings. "I am using 2 small baguette loaves here but you can use something larger like ciabatta," Hahn shares. 

We'll be using cream cheese as our base layer so grab some of that, then head to the produce department to get some pomegranate seeds, fresh basil, and an orange. "You can certainly use a whole pomegranate and separate the seeds yourself, but most produce departments carry the prepped version which is ready to use," Hahn remarks. Finally, the last item is some salted pistachios, to give our bruschetta some crunch!

Start by preheating the oven to 350 F. Since our pomegranate seeds are ready to go we just need to quickly prep the other items. Pull out a cutting board and chop the pistachios and slice the basil leaves. "I typically just gather a stack of leaves and roll them slightly, then run my knife through to get slivers," Hahn shares. Using a micro plane, zest the orange.

Using a serrated bread knife, slice the bread into ¼-inch slices. Lay these out on a baking tray and pop them into the oven. Check it in about 5 minutes to see if the bread is lightly toasted to your liking. "If you prefer a darker toast for the base of the bruschetta, you can put the bread under the broiler," Hahn explains.

To assemble the bruschetta, spread a layer of cream cheese on each bread slice. Then spoon about a teaspoon of pomegranate seeds, followed by chopped pistachios, fresh basil, and orange zest. Bruschetta can be paired with other great appetizers for a cocktail party or a variety of entrees. In keeping with the Italian theme you can serve it with a fun pasta dish and a Caesar salad. Hahn tells us the bruschetta is best when made right before serving so make this dish just before your guests are due to arrive, and enjoy bringing some elegance to your next gathering!