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Bruschetta with Mango and Pomegranate

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Bruschetta with Mango and Pomegranate

The perfect bruschetta with mango and pomegranate recipe with a picture and simple step-by-step instructions.

  • 4 tablespoon Pomegranate seeds
  • 4 Mini San Marzano tomatoes
  • 0,5 Mango
  • 2 tablespoon Chopped parsley leaves
  • 2 tablespoon Arugula chopped
  • 2 Spring onions
  • 1 Hot peppers
  • 1 Clove of garlic
  • 1 tablespoon Olive oil
  • 0,5 teaspoon Hot paprika powder
  • 2 Pinches Salt
  • 2 Pinches Sugar brown raw sugar
  1. Cut the spring onion into rings, core the peppers, remove the membranes and cut into fine rings. Core, peel and cut the mango into small cubes. Cut the tomatoes into small cubes and chop the garlic. Mix these ingredients with the parsley, rocket, pomegranate seeds and olive oil.
  2. Season to taste with salt, pepper, paprika powder and a little sugar.
  3. There was also roasted chiabatta.
Dinner
European
bruschetta with mango and pomegranate

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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