Pomegranate and mascarpone bruschetta

Preparation – 20 minutes

Pre-heat the oven to 200 degrees celsius or 390 degrees fahrenheit. Remove the bottom of the head of garlic, this way you can easily remove the cloves after roasting.

Add the head of garlic to the oven dish or oven tray lined with parchment paper. Roast the garlic in the oven for about 15 minutes, or until they're completely soft. Let the garlic cool off.

Roasted garlic has an extra delicious and soft taste. Meanwhile divide the bread into and drizzle them with olive oil. Roast them shortly in the oven, until they're beautiful golden brown.

Make sure the inside is still soft. You can also grill them in a griddle pan instead. Divide cucumber in thin slices, the easiest way to do this is using a vegetable peeler.

Chop the pomegranate into halves and transfer the seeds to a bowl. The easiest way to do this is hitting it with a wooden spoon, this way the seeds will fall out.  

Finishing the pomegranate and mascarpone bruschetta – 10 minutes

Finely chop the parsley and add about 3/4th of the parsley to the mascarpone and keep the rest for garnish. Press the garlic cloves out of the bulb and crush them with the back of a spoon to create a garlic puree.

Add it to the mascarpone and season with pepper and salt. Coat the roasted bread with the mascarpone mixture, add a piece of cucumber and pomegranate seeds.

Finish with the rest of the chopped parsley, enjoy!