Bruschetta is often served as a snack or starter in Italy. The usual topping is tomato, basil and garlic. But this is a completely different version with ricotta and pomegranate seeds.
Slice the ciabatta into approx. 14 slices. Place the bread on a baking tray and drizzle with olive oil. Toast the bread in the oven for around 8 minutes until golden brown. Halve the garlic. Rub the hot bread with the cut surface of the garlic. Drain and leave to cool slightly.
Cut off the top of the pomegranate. Cut through the shell at the segments and break the fruit open. Remove the seeds.
Spread the ricotta onto the bread and divide pomegranate seeds on top. Sprinkle with the balsamic glaze. Finely slice the parsley or garlic and scatter over the bruschetta. Season with pepper.
