Home » Appetizer » Avocado and Pomegranate Crostini

Avocado and Pomegranate Crostini

I saw pomegranates were on sale around Christmas and wanted to try them. I liked the juice flavor the few times I’ve tried it but had never dealt with one. Well. Now I have and I’m done. Off my bucket list and never doing that again! Good grief. I watched two videos on YouTube and neither were helpful. The first one should have told me to handle it while wearing no clothes.

His method made the seeds spurt the purplish juice all over a dress I really liked. My P.S., who does the laundry, had to treat and wash it several times. It finally came clean. He’s more patient than me- I’d have probably thrown the dress out!

The second YouTube video was slightly better advice but I’m not posting either videos. My advice: watch several videos and good luck.

I had extra loaves of Master English Muffin Bread on hand (my P.S. is a bread man) and it worked perf for the toast rounds. I used a round cookie cutter and it toasted up super crispy, just what I wanted. The remains of the liabes were chopped up for stuffing at a later date.

I made the toast the day before I planned to serve the crostini. It was still nice and crispy in the plastic bag the following day.

I scooped the avocados into a bowl and used a potato masher to make them creamy. I added the rest of the ingredients minus the pomegranate and stirred well.

I spread the avocado onto the crostini then sprinkled the tops with the pomegranate seeds. So cute!

The crostini were super tasty, two or three bites of crunchy/creamy goodness. The pomegranate seeds took some getting used to as there are actually seeds inside them. I did love their flavor!

Were the pomegranates worth all the hard work removing them and often their high price? And the laundry trials my poor P.S. went through? Probably not. But it was worth it to curb my curiosity.

Avocado and Pomegranate Crostini

A crispy bite with creamy avocado spread sprinkled with fresh pomegranate

  • 40 rounds of white knead
  • 3 ripe avocados
  • 1 tablespoon lime juice
  • 1/4 cup jarred salsa (I use Pace)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pomegranate

Preheat oven to 350°F.

Cut bread into 2″ diameter rounds. Place on baking sheet and toast in oven until lightly browned, turning to toast both sides. Cool and store in zippered bag until needed.

Cut avocados in half and remove seeds. Scoop flesh into a flat dish and mash well.

Add all remaining ingredients except pomegranate. Stir well. Taste test and add salt as desired.

Refrigerate, covered, until used.

Just before serving spread toasts with avocado and sprinkle with fresh pomegranate seeds.

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