Everything in this pear, pomegranate and toasted almond bruschetta recipe is in season. So what I’m trying to tell you is that you need to make this everyday until winter comes. Plus, this can be Whole30 and Paleo friendly. I top this pear, pomegranate and toasted almond bruchetta with a balsamic vinaigrette. Here’s a recipe for a Whole30 vinaigrette and here’s a recipe for a Paleo vinaigrette .
I could honestly probably eat an entire bowl of this as a meal and be perfectly content. Contrary to popular belief, I didn’t, and had left overs. I cubed and sauteed half a sweet potato, threw the sweet potato along with the leftovers over a bed of lettuce, put some balsamic vinaigrette on top and had myself one decent salad for lunch the next day.
In hindsight, buying slivered almonds before toasting them would be the way to go. I simply just diced some whole almonds I had, and they still turned out good. The sizes of the almond pieces were DRASTIC, and ugh, it just bothered me.
For the sweet potato wedges/chips, whatever your want to call them, I simply sliced the sweet potatoes, and fried them in coconut oil in a medium frying pan. The sweet potatoes were soft, yet sturdy enough to handle all the goodness that came on top of it.
Below is the recipe for this perfect fall appetizer!