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Antakya Olive and Pomegranate Bruschetta_001

Antakya Olive and Pomegranate Bruschetta

Delight your palate with this fusion of Antakya-inspired flavors. Our Antakya Olive and Pomegranate Bruschetta brings together the rich, savory taste of olives with the sweet burst of pomegranate on a crisped slice of bread. Perfect for a light lunch or as an elegant appetizer, this dish is sure to impress.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Mediterranean
Servings 4 people
Calories 200 kcal

Equipment

  • Baking sheet
  • Oven
  • Medium mixing bowl
  • Spoon
  • Knife
  • Cutting board

Ingredients
  

  • 1 baguette, sliced into 1/2 inch (1.3 cm) thick pieces (about 8 slices)
  • 1/2 cup pitted Kalamata olives, finely chopped
  • 1/2 cup pomegranate seeds
  • 2 tablespoons extra virgin olive oil, plus extra for drizzling
  • 1/4 cup fresh parsley, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon sumac
  • Salt and pepper to taste
  • 1/4 cup crumbled feta cheese (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet and lightly drizzle with olive oil. Toast in the oven for 5 minutes or until the edges are golden brown and crisp.
  • While the bread is toasting, in a medium mixing bowl, combine the finely chopped Kalamata olives, pomegranate seeds, 2 tablespoons of extra virgin olive oil, fresh parsley, minced garlic, pomegranate molasses, and sumac. Mix thoroughly to ensure all flavors are well incorporated. Season the mixture with salt and pepper to taste.
  • Remove the toasted baguette slices from the oven and let them cool slightly. Spoon the olive and pomegranate mixture generously onto each slice of bread. If desired, top with crumbled feta cheese for an extra layer of flavor.
  • Serve immediately, arranged on a platter or individual plates, drizzled with a touch more olive oil if desired. Enjoy the mingling of sweet and savory flavors that are characteristic of Mediterranean fare.

Notes

For a gluten-free version, use your favorite gluten-free bread.
If pomegranate molasses is not available, you can substitute it with a drizzle of honey mixed with a little lemon juice.
The bruschetta is best enjoyed fresh but the olive and pomegranate mixture can be prepared ahead of time and refrigerated for up to two days.
Keyword Antakya Olive Bruschetta, Healthy Snack, Mediterranean Appetizer, Pomegranate Bruschetta