[This post is sponsored by DeLallo Foods! I’m so excited to be partnering with them again to bring you some delicious recipes this year.]
Ooooh get ready! Today we are talking about the best ever autumn bruschetta board that has to happen in your life.
It’s the season for entertaining! And I cannot be more excited. In the next few months we have, like, seven parties at our house and I’m already in full planning mode, coming up with the best apps and snacks I can think of. Seriously, my recipe testing has been out.of.control.
And we’re starting with this bruschetta board because it’s like a big gem-toned platter of snacks.
MY OTHER RECIPES
The showstopper of this bruschetta board is the pomegranate relish. The arils are tossed with a cinnamon shallot vinaigrette and a few fresh herbs. They are good enough to eat with a spoon!
You could also use them as a savory topping on yogurt or hummus.
Seriously, it’s a bowl of the juicy jewels of fall.
I’m SO excited to be partnering with DeLallo Foods again today to bring you this board. Most of you know that DeLallo is in my back yard and we’ve shopped there forever, so it’s amazing to do collabs with them. Today, I’m talking about their jarred bruschettas… which, you guys? Are absolutely delish.
Growing up, one of my mom’s signature appetizers was a more classic version of bruschetta. She would toast the baguette slices and top them with a delish chopped tomato and garlic mixture, sometimes adding parmesan and throwing them back in the oven. It was SO good.
And because of that, I rarely wanted to use something in a jar for my bruschetta toppings. For a really long time.
But!
The roasted pepper bruschetta is unreal. It’s a slightly briney delicious version of the DeLallo roasted red peppers. I feel like I could eat an entire jar in one sitting, it is THAT good. We use it for everything. I’ve put it in omelets, I’ve used it in pastas. It’s so versatile.
Since I’m also an olive freak, I couldn’t pass up the olive bruschetta and added that to the board too..
Gosh, why are olives so good? I find them to be such a satisfying snack.
And if you’re local, of course I used their talonica bread (which is basically the best bread in the universe) for the toasts. So good.
I really wanted to make sure this didn’t turn into another giant cheeseboard, so I only went with ONE cheese that I really loved. Like do we really all need another cheese board? I mean, yes, I need all the cheese boards. But I roll my eyes at myself every time I want to make a cheeseboard and it’s just full of all the same things.
So here, the cheese is used more as a topping than a base. Extra roasted peppers, roasted salted pepitas, fresh ricotta (also from the store!), some grapes, spicy salami and blue cheese olives round out the board.
Everything here is absolutely fantastic. And doable! It’s not like one of my usual giant overwhelming cheese boards where you don’t even know how to start.
I know exactly where to start here and I’m about to eat all the things!
Autumn Bruschetta Board
This is the perfect autumn harvest bruschetta board to feed a crowd or serve at a party! The standout is pomegranate relish with a cinnamon shallot vinaigrette, lots of toasty bread, bruschettas, cheese and olives. Everything that’s delish!
Ingredients:
pomegranate relish
- 1 1/2 cups pomegranate arils
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons pomegranate molasses
- 1 teaspoon dijon mustard
- 1 shallot, diced
- 1 garlic clove, minced
- 1/4 to 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup olive oil
- fresh herbs for garnish (I like sage and oregano!)
bruschetta board
Directions:
pomegranate relish
Place the pomegranate arils in a bowl. In another bowl, whisk together the vinegar, molasses, mustard, shallot, garlic, cinnamon, salt and pepper. Whisk in the olive oil until emulsified. Drizzle a few tablespoons of the dressing in with the pomegranate arils. Toss in a few fresh herbs.
Reserve the remaining dressing and place it in a jar or bowl on the board for drizzling!
bruschetta board
I like to toast the baguette slices. To do this, preheat the oven to 350 degrees F. Place the slices on a baking sheet and drizzle with a little olive oil. Bake for 12 to 15 minutes, until golden brown and toasty.
Arrange the board with the pomegranate relish in the center and the bread around. You can also add more fresh seasonal produce (like apples and pears!) or cheese. I like having everything in bowls so it’s easy to grab.
All images and text ©.
p.s. you might need a straw for the vinaigrette.
