Name: Autumn Bruschetta Board
Total time: 30 min
Yield: 12
Ingredients: 1 1/2 cups pomegranate arils; 2 tablespoons red wine vinegar; 1 1/2 tablespoons pomegranate molasses; 1 teaspoon dijon mustard; 1 shallot (diced); 1 garlic clove (minced); 1/4 to 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/3 cup olive oil; fresh herbs for garnish (I like sage and oregano!); 1 large baguette (sliced); 1 wedge of your favorite cheese (I used a Sartori rosemary bellavitano); 1 jar DeLallo Foods roasted pepper bruschetta; 1 jar DeLallo Foods olive bruschetta; 1 jar DeLallo Foods blue cheese stuffed olives; 1 jar DeLallo Foods roasted red peppers; 1 cup ricotta cheese; 1 stick DeLallo Foods hot pepper dry cured sausage (thinly sliced); 2/3 cup roasted (salted pepitas); fresh produce like grapes and shishito peppers (or apples or pears!)