Bruschetta with Pomegranate

You’re presumably used to seeing bruschetta on mid year celebration menus, yet Pomegranate Bruschetta offers another wintertime take on the dish. Red pomegranate arils and green basil leaves in a tart balsamic vinaigrette make a happy occasion besting for a toasted roll.


  • 3 cups pomegranate arils (from around 2 pomegranates)
  • 10 basil leaves, finely cleaved
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • Salt, to taste
  • Dark pepper, to taste
  • Hard bread or crostini, for serving


  1. In a medium bowl, blend the pomegranate arils and basil.
  2. In a different, more modest bowl, consolidate the oil, vinegar and garlic. Rush with a fork to join.
  3. Shower the vinaigrette over the pomegranate arils and season with salt and pepper to taste. Delicately throw to consolidate.
  4. Serve bruschetta on top of toasted bread, crostini or wafers.

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