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

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.