An afternoon nibble of Brie and Pomegranate Bruschetta for Mother’s Day

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Serves 3-4

Ingredients:

  • 1 cup balsamic vinegar
  • 1 tablespoons agave
  • 1/4 cup Pomegranate Liqueur
  • 1 French baguette, sliced into 1 inch slices
  • 2 tbs olive oil
  • 1 whole brie cheese, sliced
  • 1/4 cup pomegranate seeds
  • 2 tbs chopped flat leaf parsley

Method:

  1. Add the balsamic vinegar, agave, and Pomegranate Liqueur to a saucepan over high heat.
  2. Bring to a boil, stirring occasionally. Reduce heat to a simmer and allow to cook until thick and syrupy, about 15 minutes.
  3. Preheat the griller on your oven. Add the bread slices to a baking sheet, brush the top side with olive oil. Grill until golden brown, about 3 minutes.
  4. Flip the slices over, place sliced brie on the non-toasted side. Return slices to the griller until cheese has melted, 1-2 minutes. Plate bruschetta, drizzle with homemade balsamic glaze and sprinkle with pomegranate seeds and parsley.