These yummy bruschetta would be perfect for any party or served as an appetizer. They are quick and easy to make and look lovely on a table as well.
Yield: 20-24 slices
Ingredients:
- 1 baguette, sliced
- ½ container non-dairy cream cheese (e.g. Tofutti)
- 2 cups pumpkin puree
- 2 tablespoons maple syrup
- ¼ teaspoon pumpkin pie spice
- pinch salt
- 2-3 organic pears, thinly sliced
Directions:
- Prepare the pomegranate first.
- Slice the pomegranate in half and remove the seeds or arils.
- You can do this either by waking hard on the outside of the shell while holding the pomegranate half over a bowl. Or remove the seeds in a bowl of water. The seeds will drop to the bottom and the other membrane will float so that it is easy to remove.
- Next prepare the pumpkin spread.
- Place the pumpkin puree in a medium bowl.
- Add the maple syrup, pumpkin pie spices and pinch of salt
- Mix well.
- Slice the baguette in thin rounds and grill or toast.
- While the baguette slices are grilling, wash the pears and thinly slice.
- Spread some of the non-dairy cream cheese on the toasted rounds.
- Place 2 thin slices of pears on the cream cheese.
- Add a dollop of the pumpkin spread.
- Add a few pomegranate arils on top.
- Optionally you could drizzle balsamic vinegar on top, but we didn’t find it necessary. We really enjoyed these as they were.
