Removing the seeds from a pomegranate is definitely not easy, but it is worth the work! Many people know the health benefits from eating pomegranate seeds, but in case you aren't aware here are some important reasons that this bright vibrant fruit should be a part of your diet.
- Help fight colon cancer and breast cancer
- Lower blood pressure
- Lower your risk of heart disease
The bottom line is pomegranates are one of the healthiest foods in the world!
Over the holidays we prepared an appetizer of bruschetta with apricot preserves, Brie, and pomegranate seeds sprinkled on top. It looked beautiful, but more importantly it was a crowd favorite! We hope that you enjoy eating this delicious and healthy food as much as we did!
Kahakai Kitchen blog
Bruschetta Topped with Apricot, Melted Brie, and Pomegranate Seeds
From Muy Bueno
(Makes 24 Pieces)
2 cloves garlic sliced
2 tablespoons olive oil
1 French baguette
1 cup apricot preserves
4 oz soft-ripened Brie cheese (recommended: goat Brie)
rosemary sprigs for garnish
Break open the pomegranate in a bowl of water to free the seeds. The seeds will sink to the bottom of the bowl and the rest will float to the top. Discard the white membrane and put the seeds in a separate bowl. Reserve 1 cup of the seeds and set aside.
Preheat oven to 400°F.
Place garlic slices in olive oil and microwave for 1 minute to infuse the olive oil with garlic. Cut the baguette into 1/2-inch slices. Brush infused olive oil on one side of baguette slices. Lay bread slices on a baking sheet and place in the preheated oven. Bake for 5 to 6 minutes. (The bread does not need to brown, just have a toast-like crust on the top surface.)
Spread apricot preserves on toasted bread. Microwave brie cheese for 10-15 seconds to soften the cheese. Cut the brie in half and spoon or drizzle the cheese on the toasted bread. Place a teaspoon of pomegranate seeds on each slice.
Serve while warm and garnish plate with rosemary sprigs.