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 1/2cupspomegranate arils
2tablespoonsred wine vinegar
1 1/2tablespoonspomegranate molasses
1/4 to 1/2teaspoonground cinnamon
fresh herbs for garnishI like sage and oregano!
1wedge of your favorite cheeseI used a Sartori rosemary bellavitano
fresh produce like grapes and shishito peppersor apples or pears!
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.