AuthorMike EgrieCategory
Smashed Avocado, Feta & Pomegranate Crostini
Yields4 Servings
 4 (½-inch-thick) slices French baguette
 1 tbsp olive oil, divided
 2 mini avocados, peeled and pitted
 3 tbsp reduced fat crumbled feta cheese, divided
 1 tbsp lemon juice
 2 tbsp pomegranate seeds
 1 tbsp coarsely chopped fresh mint
1

Preheat oven to 350°. Place baguette slices on rimmed baking pan; brush with 1½ teaspoons oil. Bake 10 minutes or until lightly browned and crisp; cool.

2

In medium bowl, smash avocado, 1 tablespoon cheese, lemon juice and remaining 1½ teaspoons oil with fork. Makes about ¾ cup.

3

Spread toasted baguette slices with avocado mixture; sprinkle with remaining 2 tablespoons cheese, pomegranate seeds and mint.

Nutrition Benefits:
Packed with nearly 20 vitamins, minerals, and nutrients, the avocado is a super tasty and versatile superfood that is part of both a heart healthy and diabetes-friendly diet.

How to Select:
Look for avocados that feel heavy. The skin should be dark, with a hint of green, and taut, with no dents.

How to Store:
If avocados at the market are green and unripe, you can ripen them at home. Put them in a brown paper bag out of direct sunlight. Within three days they’ll be perfect. Press the skin gently. It will be tender but not too soft.

Ingredients

 4 (½-inch-thick) slices French baguette
 1 tbsp olive oil, divided
 2 mini avocados, peeled and pitted
 3 tbsp reduced fat crumbled feta cheese, divided
 1 tbsp lemon juice
 2 tbsp pomegranate seeds
 1 tbsp coarsely chopped fresh mint

Directions

1

Preheat oven to 350°. Place baguette slices on rimmed baking pan; brush with 1½ teaspoons oil. Bake 10 minutes or until lightly browned and crisp; cool.

2

In medium bowl, smash avocado, 1 tablespoon cheese, lemon juice and remaining 1½ teaspoons oil with fork. Makes about ¾ cup.

3

Spread toasted baguette slices with avocado mixture; sprinkle with remaining 2 tablespoons cheese, pomegranate seeds and mint.

Smashed Avocado, Feta & Pomegranate Crostini
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