Avocado and Pomegranate Crostini

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Feta and pomegranate seeds add a pop of flavor and color to this easy-to-make appetizer.

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Description

Feta and pomegranate seeds add a pop of flavor and color to this easy-to-make appetizer.

Avocado and Pomegranate Crostini
Recipe Type: Appetizer
Author: Johnson & Wales University
Serves: 8
Ingredients
  • 1 baguette, thinly sliced into 1-inch slices
  • 1 ounce olive oil
  • 1 large avocado; peeled, seeded and cubed
  • 2 ounces lime juice
  • 2 tablespoons chopped scallions
  • ¼ cup crumbled feta cheese
  • 2 tablespoons pomegranate seeds
  • Salt and ground black pepper to taste
Instructions
  1. Preheat oven to 350°. Line a baking sheet with parchment paper.
  2. Place sliced bread on baking sheet and lightly brush all pieces with olive oil and salt. Bake until golden brown around the edges. Set aside.
  3. In a mixing bowl, combine avocado, lime juice and scallions; mash and blend until creamy. Season with salt and pepper, if needed.
  4. Spoon avocado mixture onto crostini pieces, top with pomegranate seeds and feta, and serve.

PER SERVING: 260 cal; 7g prot; 17g fat; 22g carb (5g sugars); 340mg sodium; 7g fiber

Live Naturally is excited to partner with Johnson & Wales University. Brianda Esquivel, Chef Adam Sacks, Taylor Sherwin and Emily Smith (l to r) developed these recipes. Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit jwu.edu/denver.

 

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