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
Dressing:
- 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:
- Place all ingredients, except for the toppings, in mixing bowl and toss lightly until combined
- Spoon desired amount on bread (if using Arugula, place 2-3 leaves on each bread first)
- 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.