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!
- 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!
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!
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.
Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg