Ingredients:
6 slices Pumpernickel bread
6 slices of ham (thin)
4 oz. Gruyere cheese
½ c. pomegranate arils
1 c. pomegranate juice
1 c. Pomegranate Balsamic
Mild Extra Virgin Olive Oil (to spray or lightly coat baking sheet)
6 slices Pumpernickel bread
6 slices of ham (thin)
4 oz. Gruyere cheese
½ c. pomegranate arils
1 c. pomegranate juice
1 c. Pomegranate Balsamic
Mild Extra Virgin Olive Oil (to spray or lightly coat baking sheet)
In a medium saucepan over medium-low heat, cook down the Pomegranate and Balsamic and Pomegranate Juice until reduced and thickened (about 15-20 minutes). Remove from heat and set aside.
Heat oven to broil. Slice Pumpernickel into 4 slices each. Place on baking sheet that has been sprayed or coated lightly with Extra Virgin Olive Oil. Spray (or coat lightly) the top side of the bread with the Olive Oil.
Top the bread pieces with ham and thin slices of Gruyere. Broil for 2-3 minutes until cheese is bubbly. Drizzle with balsamic reduction, and top with Pomegranate arils.
