Autumn Bruschetta Board

This is the perfect autumn harvest bruschetta board to feed a crowd or serve at a party! The standout is pomegranate relish with a cinnamon shallot vinaigrette, lots of toasty bread, bruschettas, cheese and olives. Everything that’s delish! View the full recipe here!

INGREDIENTS

• Pomegranate Relish
• 1 1/2 cups pomegranate arils
• 2 tablespoons red wine vinegar
• 1 1/2 tablespoons pomegranate molasses
• 1 teaspoon dijon mustard
• 1 shallot, diced
• 1 garlic clove, minced
• 1/4 to 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup olive oil
• fresh herbs for garnish (I like sage and oregano!)
• Bruschetta Board
• 1 large baguette, sliced
• 1 wedge of your favorite cheese (I used a Sartori rosemary bellavitano)
• 1 jar DeLallo Roasted Pepper Bruschetta
• 1 jar DeLallo Olive Bruschetta
• 1 jar DeLallo Blue Cheese Stuffed Olivess
• 1 jar DeLallo Roasted Red Peppers
• 1 cup ricotta cheese
• 1 stick DeLallo Hot Pepper Dry Cured Sausage, thinly sliced
• 2/3 cup roasted, salted pepitas
• fresh produce like grapes and shishito peppers, or apples or pears!

DIRECTIONS

1. Place the pomegranate arils in a bowl. In another bowl, whisk together the vinegar, molasses, mustard, shallot, garlic, cinnamon, salt and pepper.
2. Whisk in the olive oil until emulsified. Drizzle a few tablespoons of the dressing in with the pomegranate arils. Toss in a few fresh herbs.
3. Reserve the remaining dressing and place it in a jar or bowl on the board for drizzling!
4. Preheat the oven to 350 degrees F. Place the baguette slices on a baking sheet and drizzle with a little olive oil. Bake for 12 to 15 minutes, until golden brown and toasty.
5. Arrange the board with the pomegranate relish in the center and the bread around. You can also add more fresh seasonal produce (like apples and pears!) or cheese. I like having everything in bowls so it’s easy to grab.