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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!
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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


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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