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Cooking Notes
Linda
I used pomegranate balsamic instead of the port and it was really excellent and saved a lot of time and expense of buying something I won't otherwise use.
Perignon
Actually, a baguette is more about the shape of the loaf (long & thin) than it is about the bread type, although the type is most commonly French bread.
I use baguettes as often as I use larger loaves (such as classical French or Italian bread) when making bruschetta, mostly because I like the smaller portion size when I'm serving a variety of types and flavors.
Robin
I used a basic vinaigrette recipe (from NYTimes cooking too) in place of the port wine sauce and spooned it on before toasting in the oven broiler. In addition, because my wife is allergic to camembert, I used a light cheese from Mark & Spencer called Lighter Soft Cheese (it's like cream cheese.) It all worked together very well. I'd even say it was a hit.
Marjorie L
You might try pomegranate syrup.
Leslie
This was delicious!!! I brought it to a neighborhood potluck and it was very popular. After reading the comments, I substituted a balsamic glaze from a supermarket squeeze bottle for the port sauce which simplified the prep and reduced my grocery bill. The second day I used the leftover toppings to make a second round using crackers in place of the bread. Highly recommend this dish as a fall appetizer for a special occasion! I'll be making it again in the future :)
Hollie
Vegans - this works great with Treeline French-Style cheese!
Marianne
This made quite a bit more topping than 12 toasts. And I found 8 oz of cheese more than enough. Very good, very fall flavors that went together well.
Newbie
I'm saving this to remember an idea; try a sheetpan supper of chicken or sausage, butternut squash, onion, and grapes
Marcy
Followed the pomegranate syrup suggestion. Great idea. Pupu in the sandbar with friends followed by dinner at home. Yum!
Ellen
This recipe is exquisite. The layers of flavors are complex. Very elegant and not as fussy to prepare as it might sound. The port reduction was so similar to aged balsamic that I will use that in the future to save a step.
Carla
Nice, can put together a little in advance and rewarm when ready to serve. Pomegranate molasses drizzle is good.
homecook
Made it with the Pomegranate syrup for the glaze ( because I had it). Cooked the syrup it was very sticky and difficult to pour but it turned out to be very tasty and a good substitute.
AnnP
Found this a tad overwhelming as bruschetta - but it's an interesting side. But reducing 1C port to 2tbsp solidified into a sticky solid mass that needed to soak overnight - nearly ruined a great pan. Should've just imbibed.
Ferguson
With two cups of grapes, two cups of squash and a cup of pecans I had much more topping than I needed. However they were so yummy with the port syrup that I could just skip the bread and cheese and eat the topping in a bowl with a spoon.
Judith
Any thoughts on what to use instead of the cheese to make this dairy-free?
Betsy
Apple or pear sauce?
Robin
I used a basic vinaigrette recipe (from NYTimes cooking too) in place of the port wine sauce and spooned it on before toasting in the oven broiler. In addition, because my wife is allergic to camembert, I used a light cheese from Mark & Spencer called Lighter Soft Cheese (it's like cream cheese.) It all worked together very well. I'd even say it was a hit.
Heather
Are you in Britain or is there an M&S online website I don't know about? Heather
Cairy
is there a substitute for the port?
Marjorie L
You might try pomegranate syrup.
Linda
I am going to try balsamic vinegar
Linda
I used pomegranate balsamic instead of the port and it was really excellent and saved a lot of time and expense of buying something I won't otherwise use.
anne
The bread called baquette and the bread used for bruschetta are two totally different types of bread...
Perignon
Actually, a baguette is more about the shape of the loaf (long & thin) than it is about the bread type, although the type is most commonly French bread.
I use baguettes as often as I use larger loaves (such as classical French or Italian bread) when making bruschetta, mostly because I like the smaller portion size when I'm serving a variety of types and flavors.
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