Fall Pear Bruschetta

Fall Pear Bruschetta
by Nicole Derseweh
A fresh, seasonal spin on the classic Italian appetizer.
Prep Time 5 mins
Cook Time 10 mins
Course Appetizer
Cuisine holiday
Servings 4


  • 4 tablespoons Miyoko's Cream Cheese or other favorite vegan cream cheese
  • 4 slices country bread chef prefers Tartine
  • 2 fall pears one red, one green (optional)
  • 2 sprigs fresh sage
  • 2 tablespoons fresh pomegranate seeds
  • 1 tablespoon Melt Organic™ vegan butter
  • 1 teaspoon balsamic reduction


Prepare Country Bread

  • Preheat oven to BROIL.
  • Slice pears into thin slices; cover to prevent browning and set aside.
  • Deseed pomegranate and reserve.
  • Spread a generous portion of Miyoko's cheese across each bread slice and stack pears on top of cheese, alternating colors to create an ornate effect.

Toast & Garnish

  • Broil bruschetta 1-2 minutes to toast bread and lightly caramelize pears.
  • In a saucepan, melt vegan butter over medium heat.
  • Pan-fry sage leaves in butter until fragrant and beginning to darken; remove and set aside for garnish.
  • Remove bruschetta from broiler, plate the top with pomegranate seeds, balsamic drizzle and crushed sage leaves.
  • Enjoy!
Keyword appetizer, bruschetta, fall pear, pear, vegan appetizer, vegan bruschetta
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