Feta, Avocado & Pomegranate CrostiniS



1 French baguette bread loaf, sliced ¼-inch thick 

¼ cup olive oil 

1/8 tsp. garlic powder

2 ripe avocados, peeled and pitted

½ cup crumbled feta or goat cheese 

2 limes, juiced

salt and pepper, to taste

1 Tbsp. water to thin spread, if needed

1/2 cup pomegranate seeds 


Preheat oven to 375˚F. Place bread slices on a baking sheet. Mix olive oil with garlic powder and lightly brush onto bread slices. Bake for 10-12 minutes or until edges turn a slight golden brown. Set aside.

Add avocado, cheese, and lime juice to a food processor or blender and process until smooth. Add up to a tablespoon of water until mixture is spreadable. Season with salt and pepper to taste. Spoon mixture onto toasted bread slices, top with pomegranate seeds and more cheese if desired. Enjoy. 

Photo courtesy Monique Volz and Sarah Fennel.