Nicci Morris

A pom addiction…

In Entertaining, Nic's Picks, Recipes on November 11, 2009 at 5:41 pm

Pomegranate arils

It happens every year. Brisk mornings come, the leaves change, and I wait… And then the day comes: Pomegranates arrive at the market. When the poms came in this year, I loaded the conveyor belt with them, salivating at the joy to come. The cashier picked one of them up as if it was coated in slime and asked, “What in the world can you do with these?!” Plenty.

I am an unabashed pomegranate addict. From the shape of the fruit to the glistening rubies nestled within, I adore everything about poms. The sweet-tart flavor and the brightly-colored juice lure me in each fall and winter. The taste and texture is unlike any other fruit I’ve had the pleasure of devouring. At about 230 calories for an entire pomegranate, it’s a wonderfully nutrient-dense vitamin C-packed superfood.  Pomegranates contain polyphenols, tannins and anthocyanins, all beneficial antioxidants. Studies show it contains more antioxidants than most other fruit juices, red wine or tea. There is also some evidence that drinking pomegranate juice can reduce cholesterol and lower blood pressure.

While I am perfectly happy to eat a big bowl of arils (the proper name of the fleshy covering of the pomegranate seeds), my foodie brain won’t always let me keep it that simple. So yesterday I decided to make a “bruschetta” using a sourdough baguette, pomegranate arils, fresh mint, gorgonzola cheese and honey. The result is something beautiful, fragrant and delicious. Interesting to look at and a perfectly-portioned mouthful of flavor, these would be great for a cocktail party, a wine tasting or as a starter.

Pomegranate Bruschetta 1 - By Nicci Morris

Photo By Nicci Morris

Pomegranate “Bruschetta”

Sourdough baguette

4 ounce container of Gorgonzola cheese

1 1/2 cups pomegranate arils

Fresh mint

Honey

Preheat broiler and line baking sheet with foil. Cut bread on the bias into ½ thick slices. (The bias cut will give you a bit more surface area for the goodies.) Layer slices on baking sheet and place under broiler until lightly toasted, about 2-3 minutes. Remove sheet and flip slices before returning them to the broiler until lightly toasted. Remove and add gorgonzola to each piece of toasted bread (about ½ teaspoon of cheese to each, more or less if desired). Top with pomegranate arils. Return to oven and broil until cheese has just melted, about 1-2 minutes. Remove from oven. Tear mint leaves and top each baguette slice. Drizzle lightly with honey.

Enjoy…

Love,

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  1. I, too, am an addict. I’ve got five at home right now waiting for new ideas. Last weekend, I also made pomegranate bruschetta, for a party! How weird! Mine had feta, thyme and balsamic.

  2. I cant thank you enough for posting the recipe. It looks absolutely amazing with a beautiful presentation as well. I too look forward to Pom season. Hurray its here!!

    • Thanks, Nicole! I love that picture, too! 😉 Aren’t poms marvelous?! Let me know if you try the bruschetta. It’s party season, so it’s a great excuse! 😉 Enjoy!

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