Breakfast Bruschetta Recipe With Pomegranates And Bocconcini

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

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Bruschetta with Pomegranates & Bocconcini Recipe

By: Raquel Neofit

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!

Raquel Neofit

Raquel Neofit

Freelance writer & editor for the food, beauty, travel & horticulture industries.

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