Pomegranate & Hummus Bruschetta
Share
Ingredients:
- 1 baguette or Italian bread, sliced into 1/2-inch thick rounds (you can also use multigrain slices or seeded baguette for that extra crunch)
- Rosemary Premium Olive Oil for brushing & drizzling
- 1 cup hummus (store-bought or homemade)
- 1 cup pomegranate arils (seeds)
- 2 cups fresh arugula
- 1/4 cup fresh mint leaves, chopped
- 1 lemon, zested and juiced
- Salt and freshly ground black pepper, to taste
- Pomegranate Dark Balsamic Vinegar for drizzling
Instructions:
- Preheat your grill or oven to medium-high heat (about 350-375°F).
- Brush both sides of the bread slices with olive oil.
- Grill the bread slices for 1-2 minutes per side, or until they are toasted and have grill marks. If using the oven, you can also broil the bread slices until they turn golden brown (using the rack).
- In a bowl, combine the fresh arugula, chopped mint leaves, lemon zest, and a drizzle of olive oil and lemon juice. Toss to coat the arugula and mint leaves evenly.
- Season the arugula mixture with salt and freshly ground black pepper to taste.
- Spread a generous layer of hummus on each toasted bread slice.
- Pile the arugula and mint mixture on top of the pomegranate-covered hummus.
- Sprinkle a handful of pomegranate arils (seeds) evenly over the hummus.
- Arrange your Pomegranate & Hummus Bruschetta on a platter and drizzle a bit more of the olive oil and balsamic over the top for a glossy finish.