Avocado Toast with Persimmon, Pomegranate and Fennel
Make bright avocado toast with persimmon, pomegranate, fennel, goat cheese and lime for a crisp, colorful breakfast or light lunch in 20 minutes.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 slices sourdough bread toasted
- 1 ripe avocado halved, pitted and scooped
- 2 ounces goat cheese crumbled
- 1 lime juiced
- 1 firm-ripe persimmon thinly sliced
- 1/4 cup pomegranate arils divided
- 1/4 cup fennel bulb very thinly sliced
- 1 tablespoon olive oil for drizzling
- 1/4 teaspoon fine sea salt or to taste
- 1/8 teaspoon black pepper or to taste
Instructions
Instructions
- Toast the sourdough until crisp at the edges but still sturdy in the center.
- Mash the avocado with the goat cheese, lime juice, salt and pepper until mostly smooth with a little texture.
- Spread the avocado mixture over the warm toast. Arrange the persimmon, pomegranate arils and fennel on top.
- Drizzle with olive oil, finish with a pinch of salt and pepper, and serve immediately.