This bright and fresh appetizer adds a fruity mix-in of pomegranates that injects a burst of flavor and color to the crostini.
- 1 good quality sourdough baguette thinly sliced
- 1 ripe avocado
- The juice from 1 lime
- 1 scallion finely chopped
- 1/2 small red onion finely chopped
- 1/4 cup goat cheese
- 3 tbsp pomegranate seeds
- 1 tbsp extravirgin olive oil
- A pinch of salt
- Freshly ground black pepper
Preheat the oven to 175°C/350°F. Slice the baguette, brush with olive oil and toast in the oven for 10 minutes, or until its color turns into a beautiful golden brown.
Meanwhile, prepare the topping – cut the avocado in small cubes and mix them in a bowl with the chopped red onion, lime juice, chopped scallion, the olive oil, salt and pomegranate seeds. Mix carefully to avoid crushing the pomegranate seeds.
Distribute evenly with a spoon over the baguette slices, decorate with crumbled goat cheese, grind some black pepper, drizzle a bit of olive oil and serve right away.
Prep 15 minutes mins
Cook 10 minutes mins
TOTAL 25 minutes mins