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by
Nicole Derseweh
instagram.com/nicolederseweh
A fresh, seasonal spin on the classic Italian appetizer.
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Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Course
Appetizer
Cuisine
holiday
Servings
4
Ingredients
1x
2x
3x
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
Instructions
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
Tried this recipe?
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@vkindapp
or tag
#vkindapp
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