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