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8servings 20mprep time 25mtotal time

Pomegranate & Basil Bruschetta

Pugliese, oh Pugliese… how thy mouthwatering goodness defies description and curries favor with holiday diners of all ages. You’re an Italian marvel, a baker’s treasure; the purest of gems mined from the oven of ages. Pomegranate & Basil Bruschetta - sweet, yet salty, fill our palates with pleasure, our stomachs with smiles, and satisfy the appetites of our legions of basil-loving balsamic-vinegar-drizzling admirers of all things too good to give up, too delicious to deny, and beyond the ability of any mere mortal to resist indulging in. Pomegranate & Basil Bruschetta, you are deserving of praise, and endless salivating adulation.

(Note: Rather than try to decipher this meandering ode to our Pomegranate & Basil Bruschetta, simply follow the directions and your first bite will explain it all…)





  • 1 Grace® Baking Pugliese Bread,  sliced into 1-inch thick slices
  • 1 cup pomegranate arils
  • ¼ cup basil, chopped
  • 8 oz. Ricotta cheese
  • Balsamic vinegar, to taste


  1. Preheat oven to 450ºF. Arrange sliced bread on a baking sheet, and bake until golden brown (approximately 10 minutes).
  2. In a medium mixing bowl, combine pomegranate arils and basil, and toss gently until combined.
  3. Spread Ricotta on each slice of toasted bread. Top with pomegranate mixture and a drizzle of balsamic vinegar.