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Bruschetta with Brie and pomegranate

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Bruschetta with Brie and pomegranate


1 bread loaf or Italian bread thins

140g soft Brie

1 pomegranate

A glass of Bordeaux, Ch. Haut Pingat 2014 as an accompaniment


A bruschetta is normally made from a large loaf of sourdough natural yeast bread with a thick crust. This bruschetta can also be made with Italian bread thins, which are as crunchy as toasted bread but thinner.

If you have a large loaf, cut it in half, then slice it crossways about 1 cm thick.

Chargrill these slices on a barbecue or in the oven until they are crisp on both sides.

Smear thin slices of Brie cheese.

Sprinkle the sprinkle pomegranate arils on top of the bruschetta.