Ingredients
1 bread loaf or Italian bread thins
140g soft Brie
1 pomegranate
A glass of as an accompaniment
Method
A bruschetta is normally made from a large loaf of sourdough natural yeast bread with a thick crust. This bruschetta can also be made with Italian bread thins, which are as crunchy as toasted bread but thinner.
If you have a large loaf, cut it in half, then slice it crossways about 1 cm thick.
Chargrill these slices on a barbecue or in the oven until they are crisp on both sides.
Smear thin slices of Brie cheese.
Sprinkle the sprinkle pomegranate arils on top of the bruschetta.
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