Bruschetta Topped with Apricot, Melted Brie, and Pomegranate Seeds

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Preparation info

  • Difficulty

    Medium

  • Makes

    24 pieces

Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

Grandma had two granada (pomegranate) trees in her backyard and as a kid I would stare at those trees for any sign of ripened fruit. Once I’d spot one I would pester Grandma until she allowed me to pick it. As I would cut the fruit open the slippery seeds popped and splashed on the wall and floor. Grandma was never upset about the mess I left behind. She would encourage me to get all the seeds out and put them in a cup so we could eat them together. As an adult I have learned a mess-free way to open those lovely, fresh pomegranates. I wish I had known this clever trick when I was a kid.

Now granadas always remind me of my Grandma. I love cheese, and I especially love it with fruit. The combination of brie with apricot preserves and pomegranate seeds is divine! Goat brie, with its creamy, tangy, and slightly salty flavor, works especially well in this recipe, and the pomegranate seeds add enough tartness and crunch to balance out the mildness of the cheese. The best thing about this recipe is that it’s easy enough to prepare just before your guests arrive. Cheese lovers are sure to fall in love at first bite.

Ingredients

  • 1 large pomegranate
  • 2 cloves garlic, sliced
  • 2 tablespoons olive oil
  • 1 French baguette
  • 1 cup apricot preserves
  • 4 ounces soft-ripened Brie cheese (recommend goat Brie)
  • Rosemary sprigs for garnish

Method

Break open the pomegranate in a bowl of water to free the seeds. The seeds will sink to the bottom of the bowl and the rest will float to the top. Discard the white membrane and put the seeds in a separate bowl. Reserve 1 cup of the seeds and set aside.

Preheat oven to 400 degrees F.

Place garlic slices in olive oil and microwave for 1 minute to infuse the olive oil with garlic. Cut the baguette into ½-inch-thick slices. Brush infused olive oil on one side of baguette slices. Lay slices on a baking sheet and place in the preheated oven. Bake for 5 to 6 minutes. (The bread does not need to brown, just creating toast-like crust on the top surface is enough.)

Spread apricot preserves on toasted bread. Microwave Brie cheese for 10 to 15 seconds to soften. Cut the Brie in half and spoon or drizzle the cheese on the toasted bread. Place 1 teaspoon of pomegranate seeds on each slice. Serve while warm and garnish plate with rosemary sprigs.