Introduction

Avocado Toast with Pomegranate Salsa is a vibrant twist on a classic favorite. Creamy mashed avocado meets a tangy, sweet, and spicy pomegranate salsa, all atop crisp, golden baguette slices. This refreshing combination is perfect for breakfast, brunch, or a light snack.

The image shows several slices of toasted bread arranged on a wooden board. Each slice is topped with a spread of bright green mashed avocado, a layer of shiny deep red pomegranate seeds, and sprinkled with small white crumbles of cheese. Some slices also show tiny bits of diced onion and orange zest adding extra color. To the side, a white bowl with brown speckles is filled with more pomegranate seeds. The overall look is colorful and fresh with the toasted golden brown bread base, vibrant green avocado in the middle, red pomegranate seeds on top, and white cheese accents. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a medium bowl, combine the pomegranate arils, shallots, parsley, white balsamic vinegar, minced jalapeño, orange zest, orange juice, and 1/4 teaspoon of sea salt. Let the salsa sit at room temperature for at least 20 minutes to allow the flavors to meld.
Step 2: Slice the baguette diagonally into pieces no wider than ½ inch. Lightly brush both sides of each slice with olive oil and arrange them on a baking sheet. Bake at 400ºF for 8 to 10 minutes until crisp and golden. Alternatively, toast under the broiler for 1 to 2 minutes per side until nicely browned.
Step 3: While the bread is baking, combine the avocado, fresh lemon or lime juice, and the remaining 1/2 teaspoon sea salt in a bowl. Mash thoroughly with a fork until smooth but still slightly chunky.
Step 4: Assemble the toasts by spreading the avocado mash evenly on each baguette slice. Spoon the pomegranate salsa over the avocado and sprinkle with crumbled goat cheese. For extra zest, add a little more orange zest on top before serving.

Tips & Variations

Use ripe but firm avocados to achieve creamy texture without sogginess.
Adjust jalapeño quantity to your preferred heat level or substitute with mild red pepper flakes.
Try feta cheese instead of goat cheese for a different flavor profile.
For a gluten-free option, replace baguette slices with toasted gluten-free bread.

Storage

Store any leftover avocado mash and pomegranate salsa separately in airtight containers in the refrigerator for up to 2 days. Toast the bread fresh before assembling to maintain crispness. Reheat bread in a toaster or oven; avoid microwaving to prevent sogginess.

How to Serve

A round wooden board on a white marbled textured surface holds multiple slices of toasted baguette arranged loosely around a small rustic white bowl filled with bright red pomegranate seeds. Each toast slice has three visible layers: a golden-brown toasted base, a thick spread of creamy light green avocado in the middle, and a topping of shiny red pomegranate seeds mixed with small white crumbles of cheese. Some orange zest and green herb bits add tiny color specks on top. Two fresh whole mandarins with green leaves rest near the top left corner. The composition is bright and colorful, capturing a fresh, healthy snack. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pomegranate salsa in advance?

Yes, the salsa can be made up to a day ahead and kept covered in the fridge. Allow it to come to room temperature before serving to enhance the flavors.

What is the best way to keep avocado from browning?

Adding fresh lemon or lime juice to the mashed avocado helps prevent browning. For extra protection, store it tightly covered with plastic wrap pressed directly onto the surface.

Avocado Toast with Pomegranate Salsa Recipe

Print Recipe

★★★★★

4.4 from 61 reviews

This vibrant Avocado Toast with Pomegranate Salsa elevates a classic breakfast or snack by combining creamy mashed avocado with a tangy and refreshing pomegranate salsa. Topped with crumbly goat cheese and served on crisp toasted baguette slices, this dish bursts with flavor, texture, and color, making it perfect for brunch or light appetizers.

Author: Bella
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 12 crostinis 1x
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pomegranate Salsa

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

Avocado Spread

2 medium ripe avocados
1 Tbsp. fresh lemon or lime juice
1/2 tsp. sea salt (from the divided amount)

Bread and Toppings

1 baguette (crusty French bread)
2 Tbsp. extra-virgin olive oil, or more as needed
1 to 2 oz. goat cheese, crumbled

Instructions

Prepare the Pomegranate Salsa: In a medium bowl, combine the pomegranate arils, finely minced shallots, chopped parsley, white balsamic vinegar, minced jalapeño (seeds and stems removed), orange zest, fresh orange juice, and 1/4 teaspoon of sea salt. Mix gently and let the salsa sit at room temperature for at least 20 minutes to allow the flavors to meld.
Toast the Baguette Slices: Slice the baguette diagonally into pieces about 1/2 inch thick. Lightly brush both sides of each slice with extra-virgin olive oil and arrange them evenly on a baking sheet. Bake in a preheated oven at 400ºF (204ºC) for 8 to 10 minutes until the slices are crisp and golden on top. Alternatively, you can toast the slices under a broiler for 1 to 2 minutes on each side, watching carefully to prevent burning.
Make the Avocado Spread: While the bread is baking, cut the ripe avocados in half, remove the pits, and scoop the flesh into a bowl. Add the fresh lemon or lime juice and the remaining 1/2 teaspoon of sea salt. Mash thoroughly with a fork until smooth but with some texture remaining.
Assemble the Crostinis: Once the toasted bread slices have cooled slightly, evenly spread the mashed avocado over each piece. Spoon the prepared pomegranate salsa over the avocado layer on each crostini. Sprinkle crumbled goat cheese on top. For an additional fresh, citrusy finish, grate a little more orange zest over the assembled toasts before serving.

Notes

To make this recipe vegan, omit the goat cheese or substitute with a plant-based cheese alternative.
If you prefer less heat, reduce or omit the jalapeño.
Pomegranate seeds can be replaced with fresh or frozen cranberries for a different but similarly tart flavor.
For added crunch, sprinkle chopped toasted nuts such as pistachios or walnuts on top.
Use day-old baguette for better toasting results as it crisps up more easily.
Store leftover pomegranate salsa and avocado mash separately in airtight containers in the refrigerator for up to 1 day.

Keywords: Avocado Toast, Pomegranate Salsa, Crostini, Appetizer, Brunch, Healthy Snack, Goat Cheese