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Avocado and Pomegranate Crostini

Feta and pomegranate seeds add a pop of flavor and color to this easy-to-make appetizer.
Course: Lunch
Keyword: avocado, crostini, feta, johnson and wales, johnson and wales university, pomegranate
Servings: 8
Calories: 260kcal
Author: Johnson & Wales University


  • 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


  • Preheat oven to 350°. Line a baking sheet with parchment paper.
  • 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.
  • In a mixing bowl, combine avocado, lime juice and scallions; mash and blend until creamy. Season with salt and pepper, if needed.
  • Spoon avocado mixture onto crostini pieces, top with pomegranate seeds and feta, and serve.


Calories: 260kcal | Carbohydrates: 22g | Protein: 7g | Fat: 17g | Sodium: 340mg | Fiber: 7g | Sugar: 5g