[This post is sponsored by DeLallo Foods! I’m excited to partner with them again to share delicious seasonal recipes.]
Get ready — today I’m sharing the ultimate autumn bruschetta board you need this season.
It’s the entertaining season, and I’m more excited than ever. We already have several gatherings planned at our house over the next few months, so I’ve been testing appetizers and snacks nonstop. This bruschetta board is a perfect start — a jewel-toned platter full of bold fall flavors and textures.
The real star of this board is the pomegranate relish. Jewel-like arils get tossed in a cinnamon-shallot vinaigrette with a splash of pomegranate molasses and fresh herbs — tangy, sweet, and slightly warming with cinnamon. It’s so good you’ll want to eat it by the spoonful, and it’s also gorgeous piled on toast, dolloped on yogurt or hummus, or served as a bright condiment for meats and cheeses.
I’m thrilled to partner with DeLallo Foods again to build this board. They’re local to me and one of my go-to brands, so collaborating with them felt natural. Their jarred bruschettas are especially handy and delicious — a total game changer when you want great flavor with minimal fuss.
Growing up, my mom made classic tomato-garlic bruschetta on toasted baguette slices, sometimes finished with parmesan. For a long time I resisted store-bought toppings because homemade felt so special. But DeLallo’s roasted pepper bruschetta won me over — it’s savory, slightly briny, and addictively good. I’ve stirred it into pastas, folded it into omelets, and obviously piled it on toast.
I also love their olive bruschetta and blue cheese stuffed olives for extra savory depth. If you can get Talonica bread from DeLallo, use it — it toasts beautifully and has great texture for topping.
To keep the board from feeling like another predictable cheese spread, I limited the cheese to one standout I love. Instead of turning cheese into the whole focus, I use it as a topping alongside other elements: roasted red peppers, roasted salted pepitas, fresh ricotta, seasonal fruit like grapes, spicy salami, and blue cheese olives. The result is balanced, autumnal, and easy to eat.
Everything on this board is delicious and totally doable to assemble. It’s approachable — not an overwhelming multi-hour build — and it invites guests to mix and match bites. I arrange the pomegranate relish in a central bowl with toasted bread tucked around it and bowls of the jarred bruschettas and olives nearby. Adding small piles of ricotta, salami, pepitas, and fresh fruit finishes it off.
Autumn Bruschetta Board
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Ingredients
Pomegranate relish
- 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 sage and oregano are nice options
Bruschetta board
- 1 large baguette sliced
- 1 wedge of your favorite cheese I used a rosemary bellavitano
- 1 jar DeLallo roasted pepper bruschetta
- 1 jar DeLallo olive bruschetta
- 1 jar DeLallo blue cheese stuffed olives
- 1 jar DeLallo roasted red peppers
- 1 cup ricotta cheese
- 1 stick DeLallo hot pepper dry cured sausage thinly sliced
- 2/3 cup roasted salted pepitas
- fresh produce like grapes and shishito peppers or apples or pears
Instructions
Pomegranate relish
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Place the pomegranate arils in a bowl. In a separate bowl, whisk together red wine vinegar, pomegranate molasses, Dijon mustard, diced shallot, minced garlic, ground cinnamon, salt and pepper. Whisk in the olive oil until the dressing emulsifies. Pour a few tablespoons of dressing over the arils and toss gently. Stir in a few chopped fresh herbs and reserve the remaining dressing in a small jar for serving.
Bruschetta board
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Preheat the oven to 350°F. Arrange baguette slices on a baking sheet, drizzle lightly with olive oil, and bake 12–15 minutes until golden and crisp.
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To assemble, place the pomegranate relish in a bowl at the center of the board and arrange toasted bread slices around it. Add jars of roasted pepper and olive bruschetta, bowls of blue cheese olives and roasted red peppers, a bowl of ricotta, a pile of thinly sliced salami, roasted pepitas, seasonal fruit, and a single wedge of your favorite cheese. Keep the reserved vinaigrette nearby for extra drizzling.
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p.s. you might want a straw for the vinaigrette — it’s that delicious.