Autumn Bruschetta Board
This is the perfect autumn harvest bruschetta board to feed a crowd or serve at a party! The standout is pomegranate relish with a cinnamon shallot vinaigrette, lots of toasty bread, bruschettas, cheese and olives. Everything that's delish!
Ingredients
pomegranate relish
- 1 1/2 cups pomegranate arils
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons pomegranate molasses
- 1 teaspoon dijon mustard
- 1 shallot diced
- 1 garlic clove minced
- 1/4 to 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup olive oil
- fresh herbs for garnish I like sage and oregano!
bruschetta board
- 1 large baguette sliced
- 1 wedge of your favorite cheese I used a Sartori rosemary bellavitano
- 1 jar DeLallo Foods roasted pepper bruschetta
- 1 jar DeLallo Foods olive bruschetta
- 1 jar DeLallo Foods blue cheese stuffed olives
- 1 jar DeLallo Foods roasted red peppers
- 1 cup ricotta cheese
- 1 stick DeLallo Foods hot pepper dry cured sausage thinly sliced
- 2/3 cup roasted salted pepitas
- fresh produce like grapes and shishito peppers or apples or pears!
Instructions
pomegranate relish
- Place the pomegranate arils in a bowl. In another bowl, whisk together the vinegar, molasses, mustard, shallot, garlic, cinnamon, salt and pepper. Whisk in the olive oil until emulsified. Drizzle a few tablespoons of the dressing in with the pomegranate arils. Toss in a few fresh herbs.
- Reserve the remaining dressing and place it in a jar or bowl on the board for drizzling!
bruschetta board
- I like to toast the baguette slices. To do this, preheat the oven to 350 degrees F. Place the slices on a baking sheet and drizzle with a little olive oil. Bake for 12 to 15 minutes, until golden brown and toasty.
- Arrange the board with the pomegranate relish in the center and the bread around. You can also add more fresh seasonal produce (like apples and pears!) or cheese. I like having everything in bowls so it's easy to grab.
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