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Bruschetta with pomegranate

Bruschetta with pomegranate

Starter, Appetisers and snacks
20 min. preparation

Bruschetta is often served as a snack or starter in Italy. The usual topping is tomato, basil and garlic. But this is a completely different version with ricotta and pomegranate seeds.

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Preparation method

Ingredients

Bruschetta with pomegranate

1 ciabatta
4 tbsp olive oil
1 clove of garlic
1 pomegranate
250 g ricotta
8 tsp balsamic vinegar glaze
4 sprigs flat leaf parsley or basil
pepper

EAT ME products in this recipe

EAT ME Pomegranate

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Preparation method

Preheat the oven to 200 °C.
Slice the ciabatta into approx. 14 slices. Place the bread on a baking tray and drizzle with olive oil. Toast the bread in the oven for around 8 minutes until golden brown. Halve the garlic. Rub the hot bread with the cut surface of the garlic. Drain and leave to cool slightly.
Cut off the top of the pomegranate. Cut through the shell at the segments and break the fruit open. Remove the seeds.
Spread the ricotta onto the bread and divide pomegranate seeds on top. Sprinkle with the balsamic glaze. Finely slice the parsley or garlic and scatter over the bruschetta. Season with pepper.

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