2 large avocados, sliced
4 oz crumbled feta cheese (goat cheese also works well)
2 limes, juiced
1/4 cup chopped cilantro
salt and pepper, to taste
water to thin spread, if necessary
1/2 cup pomegranate seeds (from 1 medium pomegranate)
1 loaf whole grain french baguette, cut into 1/4 inch thick slices
Olive oil cooking spray
1 garlic clove, cut in half


1.Preheat oven to 375 degrees F. Place baguette slices on a large baking sheet and spray with olive oil cooking spray. Rub each slice with raw garlic. Bake for 10-12 minutes or until edges turn a slight golden brown.
2.While crostinis are baking, prepare the whipped avocado feta. Add avocado slices, feta, lime juice and cilantro to a food processor and process until smooth and creamy. If necessary, add a tablespoon of water to thin out the batter. (You want it to be creamy and spreadable, like guacamole.) Add salt and pepper, and process again. Taste and adjust seasonings to your liking.
3.Spoon onto crostini slices, then top with a few pomegranate seeds. Makes 16 crostini.

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