dairy free · gluten free

Fresh Fall Bruschetta


Fresh Fall Bruschetta Recipe:

What you need:

  • 1 medium Tomato, which is about 1 cup, diced
  • 1/4 cup fresh Pomegranate arils
  • 1 large Garlic clove, minced
  • 2 tbsp Purple Onion, diced
  • 2 tbsp Fresh Basil, chopped
  • (Optional) Arugula for base of bread or flatbread


  • 2 tsp Balsamic Vinaigrette
  • 1tsp extra virgin Olive oil
  • 1/8 tsp Salt

Optional Toppings:

  • Pecans, Chopped (For the Vegan Version) Or
  • Feta Cheese (Tastes delicious with the Pecans too!)

Preparation Steps:

  1. Place all ingredients, except for the toppings, in mixing bowl and toss lightly until combined
  2. Spoon desired amount on bread (if using Arugula, place 2-3 leaves on each bread first)
  3. Top with Feta or Pecans, or Both. Enjoy!

Takes 10 minutes to prepare // Makes 10, 1.5 tbsp servings // Gluten Free, Dairy Free/Vegan

Serve with Bread, Flatbread, or Chips of choice // I used Udi’s Frozen Pizza Crust, Thawed and Brushed with olive oil, Cooked on the top rack of the oven at 400*F for 6 minutes, Sliced into 10 pieces. (Note, this product contains eggs and is not Vegan)

Get creative with the presentation- Add more Pomegranate Arils, Basil, and Whole Pecans around the individual portions

Happy, healthful Holidays!

-the Mrs.

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