Bruschetta with Tangy Pomegranate Molasses
Ingredients
- 200 g baby plum tomatoes
- 1 tablespoon extra virgin olive oil
- 1 garlic clove
- 1.5-2 tablespoons pomegranate molasses
- 4 slices rustic bread
- 8-10 basil leaves
- flaky sea salt to taste
Preparation
Place tomatoes in a bowl and toss with olive oil and salt.
Rub one side of the bread slices with the garlic halves.
Top bread slices with tomatoes and basil, tear the leaves, drizzle with pomegranate molasses and finish with some more flaky sea salt.
