Wild Blueberry and Pomegranate Bruschetta

• Vegetarian

• Produce

  • 1 cup Blueberries, frozen wild
  • 1 tbsp Mint, leaves
  • 1 1/2 tsp Orange, zest
  • 1 cup Pomegranate aerials

• Condiments

  • 2 tsp Honey

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

• Bread & Baked Goods

  • 1 French baguette, cut into 1/2 inch slices

• Dairy

  • 1/2 cup Goat cheese
  • 1 cup Greek yogurt, plain

Found on karalydon.com

Ingredients

• 1 French baguette, cut into ½ inch slices
• 1 ½ tablespoons olive oil
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 cup pomegranate aerials (seeds from 1 pomegranate)
• 2 teaspoons honey
• 1 tablespoon chopped mint leaves (about 8 mint leaves)
• 1 ½ teaspoon orange zest
• 1 cup plain Greek yogurt
• ½ cup goat cheese
• 1 cup frozen wild blueberries
• Optional: Extra mint and orange zest for garnish

Directions

• 1. In a small-medium mixing bowl, add pomegranate aerials, mint, orange zest, honey and stir to combine. Let sit in the refrigerator for at least 1 hour or until ready to use.
• 2. Preheat oven to 375 degrees F. Lightly brush both sides of bread with olive oil and sprinkle with salt and pepper. Transfer bread to two baking sheets and bake for 8-10 minutes, flipping slices over halfway through.
• 3. In a medium mixing bowl, blend goat cheese and yogurt together using a hand mixer or transfer to a food processor and pulse until creamy and smooth.
• 4. Remove pomegranate mixture from refrigerator and fold in wild blueberries.
• 5. To assemble the baguettes, spread yogurt mixture on top of bread (approximately 1 tablespoon) and add a spoonful of fruit mixture over top (being careful to avoid juices at the bottom of the bowl). Serve immediately.
• 6. Optional: Garnish with orange zest and mint.