This tasty new twist on an old favorite is so delicious! This recipe is elegant, easy to make and very colorful.
prep time10 Min
cook time2 Min
duxelles (mushroom paste)
roma tomatoes, washed, seeded and finely diced
thyme leaves, finely chopped
extra virgin olive oil, plus more for brushing
ground himalayan sea salt, to taste
freshly ground black pepper, to taste (i always use mixed peppercorns)
french baguette, sliced into 1-inch pieces
plain goat cheese, as needed (about 1/2 cup)
pomegranate molasses, or more as needed
fresh chives, to garnish
How To Make
In a mixing bowl, combine tomatoes, thyme, oil, vinegar, salt and pepper. Stir well and set aside.
On one side only, brush oil on bread slices, covering the entire surface. Place oiled slices on a baking sheet lined with foil and transfer under the broiler with the rack positioned at the top of the oven; grill until brown, about 2 to 2 ½ minutes.
To assemble the bruschetta, spread a good amount of goat cheese followed by tomato mixture. Drizzle pomegranate molasses over and garnish with chives. 8 servings
To view this recipe on YouTube, click on this link >>>> https://youtu.be/OfjN_ZfoAYA
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