[This post is sponsored by DeLallo Foods! I’m excited to partner with them again to share some seasonal recipes.]
Get ready: this is the ultimate autumn bruschetta board you need this season.
Entertaining season is here, and I’m already in full planning mode. Over the next few months we have several gatherings at our house, and I’ve been testing apps and snacks non-stop. This bruschetta board is the perfect place to start: a jewel-toned platter full of crunch, bright flavors and seasonal produce.
The showstopper is the pomegranate relish: juicy arils tossed with a cinnamon shallot vinaigrette and a few fresh herbs. It’s sweet, tart and savory all at once—honestly good enough to eat with a spoon. It also makes a lovely savory topping for yogurt or hummus.
I’m thrilled to partner with DeLallo Foods again for this board. DeLallo is a local favorite for many of us, and their jarred bruschettas are incredibly flavorful and convenient. The roasted pepper bruschetta is especially addictive—bright, slightly briny and versatile. We use it everywhere: in omelets, tossed into pasta, or piled on toast.
Because I’m a big olive fan, I included DeLallo’s olive bruschetta as well. Olives add such a satisfying salty bite that balances the sweeter components on the board.
For toasts I used a hearty baguette—if you can source a great local loaf like talonica, it’s worth it. I prefer toasting the slices so they hold up under toppings and offer a warm, crunchy contrast to the juicy relish.
Rather than creating a huge multi-cheese board, I kept it simple with one cheese I really loved. The cheese here is used more as a topping than the central focus. Around the board I added roasted peppers, roasted salted pepitas, fresh ricotta, grapes, spicy salami and blue cheese-stuffed olives. These components offer a range of textures and flavors without overwhelming the plate.
Everything on this board is approachable and easy to assemble—no complicated steps, just thoughtful combinations. I like arranging the pomegranate relish in a bowl at the center and surrounding it with toasted bread and smaller bowls of spreads, cheeses and pickles so guests can mix and match.
This board is perfect for feeding a crowd or serving as an appetizer at a party. It’s festive, seasonal and full of contrasting tastes: sweet pomegranate, tangy roasted peppers, salty olives, creamy ricotta and crunchy toast.
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 suggested
Bruschetta board
- 1 large baguette sliced
- 1 wedge of your favorite cheese example: 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 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 the red wine vinegar, pomegranate molasses, dijon mustard, diced shallot, minced garlic, ground cinnamon, salt and pepper. Whisk in the olive oil until the dressing is emulsified. Toss a few tablespoons of the dressing with the pomegranate arils and stir in a few fresh herbs.
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Reserve the remaining dressing in a small jar or bowl to place on the board for drizzling.
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 toast for 12 to 15 minutes until golden and crisp.
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Arrange the board with the pomegranate relish in the center and toasted bread around it. Add jars of bruschetta, roasted peppers, olives, ricotta, sliced sausage, pepitas and fresh fruit. Keep smaller items in bowls so guests can easily assemble bites.
Did you make this recipe?
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p.s. You might want a straw for the extra vinaigrette—it’s that good.