My favourite days of the week are undoubtedly Saturday and Sunday. For me the weekend = market time, and accordingly, the ritual hoarding of organic produce. This week I picked up some gluten free bread, some beautiful avocados and a pomegranate (amongst loads of other things)!
I just love crostini. Thinly sliced pieces of crispy toast with some beautiful topping is always a winner in my books. You can play with so many different colours and flavour combinations. For this particular recipe the creamy avocado makes a great base for the tart pomegranate and salty olives. Next time you host a dinner party, why not replace the bag of chips for some of these delicious appetisers. It takes deceivingly little time to make, looks beautiful, and is much healthier than the store bought snacks you could serve. Try not to devour them all at once!
- 1 avocado
- ¼ cup pomegranate
- ¼ cup black olives
- 1 kalamansi
- sea salt
- 6 small slices of toast or crackers
- Scoop the avocado out of its shell and mash with a fork. Season with kalamansi (or lime) and sea salt to taste.
- Finely chop the olives into small pieces.
- Spread the mashed avocado on your toasted bread and top with equal parts of olives and pomegranate.