Utah has proven to be a true Winter Wonderland thanks to some unexpected snowy weather here. I arrived yesterday to snow dusted roads, slick driving conditions and wonderful steaming cups of hot chocolate. It’s ski weather!
Fortunately, all this powdered sugar dust has really put me into some sort of delusional Grinch-free holiday mood. You know, the one where I blast Mariah Carey’s Christmas album all day and night, then get on Amazon and order every present I can think of. My friends and family are getting lucky this year. VERY VERY LUCKY.
Before I drift off into a food coma for the remainder of the week, I wanted to share this festive avocado crostini recipe with you. Because after all, Christmas is in 10 DAYS and you need things to make besides boozy eggnog.
These crostini are easier than most things in life, have minimal ingredients, are nutritious and taste absolutely BOMB. The main qualities I look for in a crostini, of course.
In reality, I love how festive and bright these look on any table and the fact that they take virtually no effort to put together. They are both tangy and creamy with a pop of sweetness from the pomegranate.
Not only does this recipe have incredible flavor, but it’s versatile to make year round. Just replace the pomegranate with seasonal fruit of choice such as mango, tomato, strawberries, or perhaps even pineapple. All I know is that the avocado-feta whipped spread is as good as gold. You’re welcome.
Enjoy these bites. I know I did. xo!
- Serves: 16 crostini
- Serving size: 1 crostini
- Calories: 110
- Fat: 4.5g
- Carbohydrates: 14.3g
- Sugar: 1.5g
- Fiber: 2.5g
- Protein: 4.3g
- 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
- 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.
- 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. Spoon onto crostini slices, then top with a few pomegrante seeds. Makes 16 crostini.
Recipe by: Monique Volz // Photography by: Sarah Fennel