Introduction

This Avocado Pomegranate Toast is a delicious twist on traditional avocado toast, featuring roasted garlic, creamy buffalo mozzarella, and bright pomegranate seeds. It’s an easy-to-make, flavorful breakfast or snack that combines creamy, tangy, and savory elements in every bite.

Two slices of toasted brown bread lie on two white pieces of paper, placed side by side on a white marbled surface. Each slice is topped with a layer of white cream cheese, covered by three slices of light green avocado arranged in a row. Bright red pomegranate seeds are scattered on top of the avocado and around the bread, adding a pop of color. The textures show the smooth cream cheese, soft avocado, and juicy pomegranate seeds. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bulb Garlic
1 teaspoon Olive Oil
2 slices Whole Grain Bread
4 slices Buffalo Mozzarella Ball
1 Avocado
1/2 cup Pomegranate Seeds
Ground Black Pepper, to taste

Instructions

Step 1: Cut about 1/2 inch (1 cm) off the top of the garlic bulb to expose the tops of the cloves. Gently peel off excess papery skin, leaving the skins on the individual cloves intact.
Step 2: Pour the olive oil into the bulb, then wrap the bulb tightly in aluminum foil.
Step 3: Place the foil-wrapped garlic bulb directly onto the oven rack and roast at 400°F (200°C) for 30 to 40 minutes, until the cloves are soft. Let it cool slightly before handling. Leave the oven on as you will use it again soon.
Step 4: Slice the buffalo mozzarella into 1/4-inch thick slices and thinly slice the avocado.
Step 5: Lightly toast the whole grain bread slices in a toaster until just crisp.
Step 6: Use a garlic press or your fingers to mash 2 to 4 cloves of the roasted garlic and spread the soft garlic evenly over the toasted bread. Add more garlic if you prefer a stronger flavor.
Step 7: Top each piece of toast with 2 slices of mozzarella cheese.
Step 8: Arrange the toasts on a baking sheet and place them in the oven for 1 to 2 minutes, just until the cheese begins to melt.
Step 9: Quickly layer the sliced avocado over the melted cheese and sprinkle pomegranate seeds on top. Finish with a dash of ground black pepper to taste. Serve immediately.

Tips & Variations

For extra flavor, drizzle a little balsamic glaze over the finished toast.
If you don’t have buffalo mozzarella, fresh mozzarella or a mild, creamy cheese works well as a substitute.
Try adding a handful of fresh arugula or baby spinach for added freshness and a peppery bite.
Use gluten-free bread if you prefer a gluten-free version of the toast.

Storage

This toast is best enjoyed fresh to maintain the crispness of the bread and freshness of the avocado. If you have leftovers, store the components separately: keep roasted garlic and mozzarella refrigerated for up to 3 days, and avocado and pomegranate seeds for 1-2 days. Reheat the bread and cheese quickly in the oven, then add avocado and pomegranate fresh before serving.

How to Serve

Two slices of dark toasted bread lie on white cloths on a white marbled surface. Each slice is topped with a layer of soft white cheese. On top of the cheese, there are four curved slices of fresh light green avocado, arranged in a row. Bright red pomegranate seeds are sprinkled on the avocado and cheese, with a few seeds scattered around the slices. The colors of the avocado and pomegranate create a fresh and colorful contrast against the white cheese and dark toast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the roasted garlic ahead of time?

Yes, you can roast the garlic a day in advance and store it in an airtight container in the refrigerator. This makes assembly quick and easy when you’re ready to make the toast.

What if I don’t have a garlic press?

You can simply mash the roasted garlic cloves with the back of a spoon or your fingers. The cloves become very soft and spread easily once roasted.