Mezze & Dolce

Light Mediterranean Meals Paired with Ample Dessert

Mezze: Avocado Crostini with Nigella & Pomegranate Drizzle

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I’ve been really into crostini lately. These little toasts are such a simple vehicle for mixing up ingredients and experimenting with new spices and tastes. Unlike soup or grain salads, the flavor profile isn’t dependent on perfect marination. And let’s face it, for a cocktail party or entertaining guests, who has time for that?

I got the idea for these crostini from one of my favorite local restaurants – Encuentro. We recently wrote about this cozy vegetarian wine bar, highlighting their creative takes on bruschetta and other toasty delights. I’ve never found a meal at Encuentro complete without their standard bruschetta – Avocado, Olive Oil and Cilantro with Chili Jam and Black Salt. This recipe is a more Mediterranean version that substitutes tangy pomegranate molasses drizzle for the chili jam, and nigella seeds as an oniony black replacement to the coarse black salt. But don’t let that fool you – the salt in this recipe still really matters. It balances out the tartness of the molasses and creamy subtlety of the avocado, bringing the whole dish together.

I’m considering a class on crostini and bruschetta for the next time I teach at Oaktown Spice Shop. We’ve already got so many options in our repertoire, including Crostini with White Bean Spread, Artichokes, & Arugula, Tomato Za’atar Crostiniand now these. Let us know if you have any favorite toasty recipes you think we should add. –jaime

Note: If you have leftover pomegranate drizzle, try using it as a glaze on vegetables!

Ingredients
~Pomegranate Drizzle~

1 small clove garlic, minced
3 tablespoons pomegranate molasses
1/2 teaspoon honey
1 teaspoon sriracha
1/2 teaspoon dijon mustard
1/4 teaspoon cumin
1/4 teaspoon salt

~Crostini~
3 ciabatta rolls (or whichever bread you prefer)
6 small or 4 large avocados
3 teaspoons nigella seeds
Salt

Directions

1. Preheat oven to 400.

2. Cut ciabatta into 1/2 inch slices and brush each side with olive oil. Bake 12-15 minutes, flipped each piece over once in the middle. Remove from oven and let cool.

3. Combine all pomegranate drizzle ingredients together in a monkey dish or small tupperware.

4.  Cut each of the avocados in half, pit them, and then cut into 1/2 inch slices. Place 2 slices on each piece of bread (crostini) and drizzle with 1/4 teaspoon of pomegranate mixture.

5. Sprinkle a generous pinch of salt and around 1/8 teaspoon nigella seeds on each piece (you can make the seeds a generous pinch instead of measuring, too).  Make sure you can taste the salt – it makes all the difference!

Good close up

Good AvocadoBruschetta at Encuentro – Avocado, Olive Oil and Cilantro with Chili Jam and Black Salt

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4 comments on “Mezze: Avocado Crostini with Nigella & Pomegranate Drizzle

  1. Beth (OMG! Yummy)
    October 1, 2013

    Avocado w the pom molasses – that could be awesome! Can’t wait to try it. Thanks for the creative addition to our pom molasses month at Tasting Jerusalem. Next up – tamarind!

  2. Pingback: Roasted Fruit with Pomegranate Molasses — Eating Rules

  3. Pingback: Pomegranate Molasses Magic and a Salad Dressing Recipe - OMG! Yummy

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This entry was posted on October 1, 2013 by in Appetizers/Dips, Mezze and tagged , , , , .

About Jacque & Jaime

Jaime and Jacque are two gals who discovered a mutual passion for Mediterranean flavors and ingredients and never turned back. They started Mezze & Dolce to share this love, their recipes, and their inspirations with the world. Follow them at www.mezzeanddolce.com.

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