Ingredients:
- 1 baguette or Italian bread, sliced into 1/2-inch thick rounds
- Premium Extra Virgin Olive Oil for brushing & drizzling
- 1 cup hummus (store-bought or homemade)
- 1 cup pomegranate arils (seeds)
- 2 cups fresh arugula
- 1/4 cup fresh mint leaves, chopped
- 1 lemon, zested and juiced
- Salt and freshly ground black pepper, to taste
Instructions:
- Preheat your grill or oven to medium-high heat (about 350-375°F).
- Brush both sides of the bread slices with extra virgin olive oil (EVOO).
- Grill the bread slices for 1-2 minutes per side, or until they are toasted and have grill marks. If using the oven, you can also broil the bread slices until they turn golden brown.
- In a bowl, combine the fresh arugula, chopped mint leaves, lemon zest, and a drizzle of EVOO and lemon juice. Toss to coat the arugula and mint leaves evenly.
- Season the arugula mixture with salt and freshly ground black pepper to taste.
- Spread a generous layer of hummus on each toasted bread slice.
- Sprinkle a handful of pomegranate arils (seeds) evenly over the hummus.
- Pile the arugula and mint mixture on top of the pomegranate-covered hummus.
- Arrange your Pomegranate & Hummus Bruschetta on a platter and drizzle a bit more EVOO over the top for a glossy finish.