Prosciutto, Pomegranate, Pistachio Bruschetta with Honey
Updated Oct 25, 2021, Published Oct 18, 2021
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This Prosciutto, Pomegranate, Pistachio Bruschetta with Honey is delicious, simple, and festive — perfect for a holiday cocktail party!
Prosciutto, Pomegranate, Pistachio Bruschetta with Honey
Ingredients
- 24 slices gluten-free French bread baguette, (slices cut ¼-inch thick)
- 2 tablespoons (30 mL) olive oil
- ½ teaspoon (3 g) kosher or fine sea salt
- 4 ounces (113.5 g) cream cheese or dairy-free cream cheese, , softened
- 1 tablespoon (15 mL) honey
- 4 ounces (120 g) sliced prosciutto, , torn into smaller pieces
- 1 cup (170 g) pomegranate seeds
- ½ cup (60 g) finely chopped pistachios
- 5 basil leaves, , slivered
Instructions
- Preheat the oven to 400°F. Arrange the bread slices on an ungreased baking sheet and 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 oven and allow bread to cool.
- While bread is cooling, mix cream cheese and honey in a small bowl with a fork until blended. Once 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. Garnish with basil slivers. Serve at room temperature.
Nutrition
Calories: 467kcalCarbohydrates: 57gProtein: 13gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 25mgSodium: 874mgPotassium: 283mgFiber: 4gSugar: 7gVitamin A: 241IUVitamin C: 3mgCalcium: 100mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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