Pomegranate and Avocado Bruschetta is the perfect alternative to a month filled with decadent, cheesy treats served everywhere you go. With everyone so busy, it only makes sense that our go-to party food is cheese.
My Pomegranate and Avocado Bruschetta is easy to make, delicious to eat and gorgeous to serve.
When entertaining, I tend to put out too many heavy dishes leaving everybody feeling stuffed. This year, I played around with appetizer ideas loaded with freshness, look pretty and are quick to make.
Pomegranate and Avocado Bruschetta takes no time to make
My RED AND GREEN BRUSCHETTA is soooo easy and off the charts yummy. I wouldn’t recommend this dish for a glamorous party because they’re a bit tricky to eat. However, for a casual night with good friends, they’re perfect!
RED AND GREEN BRUSCHETTA
Preheat oven 400*F
Makes 18 pieces
Prepare Pomegranate Salsa – see recipe below
1 loaf French bread, sliced thin
1 ripe avocado, diced small
Extra virgin olive oil
Sea salt flakes
Pomegranate Salsa
THE STEPS:
Slice baguette into 18 thin pieces.
Place the baguette slices on a baking sheet.
Drizzle the slices with a little extra virgin olive oil – only on the top side.
Place baking sheet in your oven for 5 minutes or until the toasts are lightly browned.
Remove baking sheet from oven.
Divide diced avocado between the 18 slices
Sprinkle with sea salt then top with a bit of the pomegranate salsa
Serve immediately
Pomegranate Salsa
Makes 1 cup
1 large pomegranates, seeded
1 orange, zested and juiced
Small bunch cilantro, leaves picked and chopped
1 clove of garlic, minced
½ teaspoon dried red chili flakes
THE STEPS:
Place all ingredients in a medium-sized bowl and toss gently.
Allow flavours to mature for 2 hours at room temperature or up to 4 hours in the refrigerator
THE LOVE: Don’t be tempted to slice the avocado instead of dicing it. You need the little cubes to hold your pomegranate salsa in place. You could mash the avocado but I don’t think it looks as pretty!
Thanks for reading.
Photography by Michelle Hooton
