Avocado Bruschetta with Pomegranate and Feta
Avocado Bruschetta with Pomegranate and Feta
Ingredients
For the Bruschetta Toast
- 1 baguette, loaf, sliced into 1/2-inch thick rounds
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Avocado Topping
- 2 avocados, ripe, peeled, and pitted
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Garnish
- 1/2 cup pomegranate arils
- 1/2 cup feta cheese, crumbled
- 1 tablespoon fresh rosemary, finely chopped, plus small sprigs for garnish
Instructions
- 1
Preheat your oven to 375°F. Arrange the baguette slices in a single layer on a large baking sheet.
⏱️ 2 min•🌡️ 375
- 2
Brush both sides of each baguette slice lightly with olive oil. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
⏱️ 3 min
- 3
Bake for 8-10 minutes, or until the baguette slices are golden brown and crisp. Keep a close eye on them to prevent burning. Remove from oven and let cool slightly.
⏱️ 10 min•🌡️ 375
- 4
While the bread is toasting, prepare the avocado topping. In a medium bowl, mash the peeled and pitted avocados with a fork until mostly smooth but still slightly chunky.
⏱️ 5 min
- 5
Stir in the lime juice, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper into the mashed avocado. Taste and adjust seasoning as needed.
⏱️ 2 min
- 6
To assemble the bruschetta, spread a generous amount of the mashed avocado mixture onto each toasted baguette slice.
⏱️ 5 min
- 7
Evenly sprinkle the pomegranate arils, crumbled feta cheese, and finely chopped fresh rosemary over the avocado topping.
⏱️ 2 min
- 8
Arrange the Avocado Bruschetta on a serving platter. Garnish with small sprigs of fresh rosemary, if desired, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Avocado Bruschetta with Pomegranate and Feta
Ingredients
For the Bruschetta Toast
- 1 baguette, loaf, sliced into 1/2-inch thick rounds
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Avocado Topping
- 2 avocados, ripe, peeled, and pitted
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Garnish
- 1/2 cup pomegranate arils
- 1/2 cup feta cheese, crumbled
- 1 tablespoon fresh rosemary, finely chopped, plus small sprigs for garnish
Instructions
- 1
Preheat your oven to 375°F. Arrange the baguette slices in a single layer on a large baking sheet.
⏱️ 2 min•🌡️ 375 - 2
Brush both sides of each baguette slice lightly with olive oil. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
⏱️ 3 min - 3
Bake for 8-10 minutes, or until the baguette slices are golden brown and crisp. Keep a close eye on them to prevent burning. Remove from oven and let cool slightly.
⏱️ 10 min•🌡️ 375 - 4
While the bread is toasting, prepare the avocado topping. In a medium bowl, mash the peeled and pitted avocados with a fork until mostly smooth but still slightly chunky.
⏱️ 5 min - 5
Stir in the lime juice, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper into the mashed avocado. Taste and adjust seasoning as needed.
⏱️ 2 min - 6
To assemble the bruschetta, spread a generous amount of the mashed avocado mixture onto each toasted baguette slice.
⏱️ 5 min - 7
Evenly sprinkle the pomegranate arils, crumbled feta cheese, and finely chopped fresh rosemary over the avocado topping.
⏱️ 2 min - 8
Arrange the Avocado Bruschetta on a serving platter. Garnish with small sprigs of fresh rosemary, if desired, and serve immediately.
⏱️ 1 min