Blueberry-Pomegranate Bruschetta

Blueberry-Pomegranate Bruschetta

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Servings 24


  • 1 baguette, cut into 1/2 inch slices
  • 1 1/2 Tbs olive oil
  • 1/4 tsp salt
  • 1/4 tsp fresh ground black pepper
  • 1 cup pomegranate seeds
  • 2 tsp honey
  • 1 Tbs fresh mint leaves, chopped
  • 1 1/2 tsp orange zest
  • 1 cup plain low fat Greek yogurt
  • 1/4 cup goat cheese
  • 1 cup blueberries
  • mint for garnish


  • Preheat oven to 375 degrees F. Brush both sides of the slices of bread with olive oil. Season with salt and black pepper. Arrange on a baking sheet and bake for 4-5 minutes then flip and bake another 4-5 minutes.
  • In a bowl, combine pomegranate seeds, mint, orange zest, and honey. Stir to combine then place in the refrigerator for at least 30 minutes.
  • In a food processor combine the yogurt and goat cheese until creamy and smooth.
  • Gently combine the pomegranate mixture with the blueberries.
  • Spread 1 Tbs of the yogurt mixture on top of each piece of toasted bread. and add a spoonful of the pomegranate-blueberry mixture on top. Garnish with fresh mint and serve.
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