Bruschetta with Pomegranates & Bocconcini Recipe
I love the fresh burst of pomegranate in a dish; when the arils pop in your mouth it’s a fantastic taste explosion. You can buy pomegranate arils in little tubs if the fruit is out of season.
Serves: 2
V
=R1=
Bruschetta with Pomegranates & Bocconcini Recipe
The fresh burst of pomegranate in this breakfast bruschetta offers a fantastic taste explosion for the ultimate brekkie, brunch or lazy dinner option.
Servings
Prep time
Cook time
Recipe
Ingredients
- 2 thick slices rye bread
- 1 avocado, roughly mashed
- ½ tub bocconcini, torn in half
- ½ punnet cherry tomatoes, halved
- 1 pomegranate, arils removed
- Small handful parsley, to garnish
- Drizzle balsamic vinegar
- Salad leaves, to serve
Method
- Toast the rye bread and top each slice with the mashed avocado.
- Top with bocconcini, tomato halves, pomegranate, parsley, and drizzle over a little balsamic vinegar. Serve with salad leaves.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
