Avocado Toast with Pomegranate Salsa Recipe
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.
- 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
