Mini avocado toasts topped with sweet and zesty pomegranate salsa and goat cheese. Simple yet impressive, this is the perfect fall brunch dish or appetizer!
A jewel among winter fruits, the pomegranate's sweet citrus flavor and vibrant ruby color makes this salsa shine.
Infused with a jolt of spice from jalapeños and shallots, and with rich depth of flavor from white balsamic and herbs, it's a total flavor fiesta.
For an elegant holiday appetizer, serve over slices of baked baguette with a creamy cheese (goat cheese, brie, etc.) and it will make the table shine.
Plus, it's quite possibly the BEST balance of sweet and savory fall flavors.
How to Make Pomegranate Salsa
While avocado toast may be the ultimate vehicle of transportation for this salsa, it has many other uses!
This beautiful salsa is an excellent complement to an array of proteins, too. Try it on top of chicken or white, flaky fish for a dazzling entree, or simply toss it with arugula for a hearty salad.
- Pomegranate: You can either purchase a whole pomegranate, or a container of pomegranate arils.
- White Balsamic: Milder in flavor than dark balsamic, this vinegar adds bright top notes to the salsa.
- Shallots: For an aromatic edge and extra bite.
- Orange: I love adding both the zest of juice of 1 orange for a citrus-y lift.
- Jalapeño: Optional, however the heat helps balance the sweetness of the salsa.
- Herbs: Fresh mint and/or parsley are beautiful in this salsa.
In addition to the pomegranate salsa, you need also a few ripe avocados for this recipe.
And then, of course, your serving vehicle of choice! Whether it be crostinis, sourdough bread, etc.
Health Benefits of Pomegranate
Fresh pomegranates are in season from September to January, packing a full load of nutrients and health benefits.
In addition to being rich in antioxidants, pomegranate adds a refreshing burst of natural sweetness for minimal added sugar.
How to Cut a Pomegranate
Removing the arils from the fruit may seem like the most tedious part, but there is a trick to making it substantially easier.
- Cut off the crown and slice the pomegranate into 2 or 4 sections.
- Place the sections in a bowl of warm water and pluck out the arils with your fingers.
- Discard the white membranes (these will float to the top of the water), drain the water, and voila! A bowl of ruby red jewels are yours for the taking.
It's pretty majestic, honestly.
How to Make:
- Combine all of the pomegranate salsa ingredients in a bowl and let sit at room temperature for at least 20 to 30 minutes.
- Next, add avocado and lemon juice to a bowl and season with salt. Mash avocado throughly.
- Slice your baguette on the diagonal into pieces no wider than ½-inch. Lightly brush both sides of each slice with olive oil and arrange on a baking sheet.
- Bake at 450ºF for 6 to 9 minutes, until they’re crisp and nicely golden on top. Sprinkle the toasts lightly with salt.
- Assemble crostinis by dividing the avocado mash evenly betweeen each piece of bread. Spoon pomegranate salsa overtop and sprinkle with goat cheese. Finish with extra orange zest, if desired.
This Avocado Toast with Pomegranate Salsa can double as either a brunch dish or dinner appetizer.
- For Brunch: Serve on full slices of toasted or grilled sourdough (or your bread of choice!).
- For Dinner: Slice a baguette at a slight diagonal into crostini's. Grill, bake, or sear crostini's in a skillet until golden, and add topppings.
Make-Ahead and Storage Tips:
- Make-Ahead: The pomegranate salsa can be prepared 1 day ahead. Refrigerate in an airtight container.
- Store: These toasts are definitely meant to be enjoyed fresh. You can refrigerate any leftover pomegranate salsa for up to 5 days.
These toasts come together in 15 minutes tops. Very minimal slicing and dicing, and essentially no cooking involved (toasting the bread doesn't count!).
Fit for entertaining, yet weekday fast -- now that's what I'm taking about!
More Holiday Appetizer Ideas
Avocado Toast with Pomegranate Salsa
- Mixing bowls
- Rimmed baking sheet
- 1 cup pomegranate arils (from 1 pomegranate)
- 1 Tbsp. finely minced shallots
- 1 Tbsp. finely chopped fresh parsley
- 2 tsp. white balsamic vinegar
- 2 tsp. minced fresh jalapeño (stems and seeds removed)
- 1 tsp. orange zest + 1 Tbsp. fresh orange juice
- ¾ tsp. sea salt, divided
- 2 medium ripe avocados
- 1 Tbsp. fresh lemon or lime juice
- 1 baguette (crusty French bread)*
- 2 Tbsp. extra-virgin olive oil, or more as needed
- 1 to 2 oz. goat cheese, crumbled
- In a medium bowl, combine pomegranate arils, shallots, parsley, vinegar, jalapeño, orange zest and juice, and ¼ tsp. salt. Let sit at room temperature for at least 20 minutes.
- Slice your baguette on the diagonal into pieces no wider than ½-inch. Lightly brush both sides of each slice with olive oil and arrange on a baking sheet. Bake at 400ºF for 8 to 10 minutes, until they’re crisp and nicely golden on top. (Alternatively, you can pop them under the broiler for 1 to 2 minutes per side.)
- While the bread bakes, combine avocado, lemon or lime juice, and remaining ½ tsp. sea salt in a bowl; throughly mash with a fork.
- Assemble crostinis by dividing the avocado mash evenly betweeen each piece of bread. Spoon pomegranate salsa overtop and sprinkle with goat cheese. For extra flair, zest a little extra orange rind overtop.