Avocado Toast with Pomegranate Salsa
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!
Servings: 6 to 8 people
Equipment
- Mixing bowls
- Rimmed baking sheet
Ingredients
- 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
- 3/4 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
Instructions
- In a medium bowl, combine pomegranate arils, shallots, parsley, vinegar, jalapeño, orange zest and juice, and 1/4 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 1/2 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.
Notes
*If you'd like to serve this as individual pieces of toast for brunch, use 6 slices of hearty sourdough (or your bread of choice) in place of the baguette.
Nutrition
Serving: 3toasts | Calories: 250kcal | Carbohydrates: 33g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Sodium: 370mg | Fiber: 6g | Sugar: 10g