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  • Bruschetta with pomegranate

Recept time 20 min.
Recept time 12
Recept time Oven

In Italy bruschetta is eaten a lot as a starter or a snack. The most well-known bruschetta variety is the one with tomato. Bruschetta can be made in all kinds of different ways. We are making one with ricotta and pomegranate.


  • 1 EAT ME pomegranate
  • 4 EAT ME sprigs of flat leaf parsley
  • 250 g ricotta
  • 3 ciabatta rolls
  • 8 tsp. balsamic glaze
  • 4 tbsp. olive oil

Let's get to work

  1. Preheat the oven to 200 °C.
  2. Cut the ends off the ciabatta rolls and cut them into 4 slices.
  3. Place the bread slices on a baking tray and drizzle with olive oil. Toast the slices of bread for approximately 8 minutes in the oven, or until golden brown.
  4. Spread the ricotta on top of the bruschetta.
  5. Cut off the top of the pomegranate. Cut gently along the ridges from the top to the bottom. Open the fruit. Remove the pomegranate seeds from the fruit.
  6. Divide the pomegranate seeds evenly on top of the bruschetta.
  7. Drizzle with balsamic glaze.
  8. Rinse the parsley and chop finely. Sprinkle the parsley on top of the bruschetta.

More recipes with pomegranate

Granaatappelsalade met mango en rucola
Pomegranate salad with mango and rocket
Broodjes met geitenkaas en granaatappelcompote
Small bread rolls with goat cheese and pomegranate
Sharonfruit carpaccio met granaatappel
Sharon fruit carpaccio with pomegranate
Kiwi carpaccio
Kiwi carpaccio
Zoete aardappel hasselback
Hasselback sweet potato

Read more about the used products

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