Recipes | Fruits From Chile
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20 (½ inch thick) baguette slices 

3 tablespoons extra virgin olive oil

½ cup creamy goat cheese

1 extra-large, or 2 smaller, ripe avocados

fresh juice of ½ lemon

flaky salt

1 cup pomegranate arils


Preheat oven to 375.

Brush both sides of your baguette slices with olive oil and lay them on a baking sheet. Toast for 5 minutes. Remove baking sheet from the oven and turn on the broiler. Smear a teaspoon of goat cheese onto each bread slice (the less browned side) and broil until the goat cheese is warm and bubbly, about a minute. Set aside while you prep the avocado.

In a small bowl, smash avocado and season with lemon juice, and salt flakes. Spoon mashed avocado over the crostini. Top with pomegranate arils and serve right away.

(Makes 20 small crostini)