Name: Prosciutto and Pomegranate Bruschetta with Honey
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 24 slices gluten-free French bread baguette ((slices cut ¼-inch thick)); 2 tablespoons olive oil; ½ teaspoon fine sea salt; 115 g cream cheese or dairy-free cream cheese, (softened); 1 tablespoon honey; 120 g sliced prosciutto, (torn into smaller pieces); 170 g pomegranate seeds; 60 g finely chopped pistachios (, optional); 5 basil leaves (, slivered)

Prosciutto and Pomegranate Bruschetta with Honey

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

Italian

What you'll need

24 slices gluten-free French bread baguette (slices cut ¼-inch thick)
2 tablespoons olive oil
½ teaspoon fine sea salt
115 g cream cheese or dairy-free cream cheese, softened
1 tablespoon honey
120 g sliced prosciutto, torn into smaller pieces
170 g pomegranate seeds
60 g finely chopped pistachios , optional
5 basil leaves , slivered

Method:

Preheat the oven to 200°c. Arrange the bread slices on an ungreased baking tray, brush the tops of each with olive oil, and sprinkle with sea salt. Bake until lightly toasted, about 4-6 minutes. Watch closely so they don’t burn. Remove from the oven and allow the bread to cool.
While the bread is cooling, mix the cream cheese and honey in a small bowl with a fork until blended. Once the bread is cool, spread a spoonful of the mixture over each toasted slice.
Top the cheese mixture with a piece of the prosciutto, a few pomegranate seeds, and the chopped pistachios, if using. Garnish with basil slivers. Serve at room temperature.

Nutrition

N/A

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