Creamy Brie Bruschetta with Apricot and Pomegranate
These crispy crostini are topped with creamy brie, sweet apricot preserves, and tangy pomegranate seeds for a perfect balance of flavors. Easy to make and sure to impress at any gathering.
Equipment
- Knife
- Baking sheet
- Microwave-safe dish
- Pastry brush
- Small bowl
- Spoon
Ingredients
- 1 cup pomegranate arils
- 1 French baguette
- 2 cloves garlic sliced
- 2 tablespoons olive oil
- 4 ounces soft-ripened brie cheese
- 1 cup apricot preserves
- Rosemary sprig for garnish
Instructions
- Prep the Pomegranate: Break open the pomegranate underwater to release the seeds, discarding the white membrane. Set aside 1 cup of seeds.1 cup pomegranate arils
- Make the Crostini: Preheat the oven to 400°F. Microwave garlic in olive oil for 1 minute until fragrant. Slice the baguette, brush with olive oil, and bake for 5-6 minutes until golden.2 cloves garlic, 2 tablespoons olive oil, 1 French baguette
- Assemble: Spread apricot preserves on each crostini. Microwave brie for 10-15 seconds to soften, then spoon over the toast. Top with pomegranate seeds and garnish with rosemary. Serve warm.4 ounces soft-ripened brie cheese, 1 cup apricot preserves, Rosemary sprig for garnish
