Avocado Pomegranate Toast with Roasted Garlic and Melty Buffalo Mozzarella Recipe

Introduction

Avocado Pomegranate Toast is a vibrant twist on classic avocado toast, combining creamy mozzarella and tangy pomegranate seeds for a burst of flavor and texture. This easy-to-make dish is perfect for a quick breakfast, snack, or light lunch.

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

1. 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.
2. Step 2: Pour 1 teaspoon of olive oil into the bulb, then wrap the bulb tightly in aluminum foil.
3. Step 3: Place the foil-wrapped bulb directly onto the oven rack and roast at 400°F (200°C) for 30 to 40 minutes, until the cloves are soft. Allow to cool slightly before handling. Keep the oven on for the next step.
4. Step 4: Slice the buffalo mozzarella into 1/4-inch thick slices. Thinly slice the avocado.
5. Step 5: Lightly toast the whole grain bread slices in a toaster until just golden.
6. Step 6: Use a garlic press or your fingers to mash 2 to 4 cloves of the roasted garlic. Spread the mashed garlic evenly onto the toasted bread. Add more garlic if you prefer a stronger flavor.
7. Step 7: Top each piece of toast with 2 slices of mozzarella.
8. Step 8: Place the toasts on a baking sheet and return them to the oven for 1 to 2 minutes, just until the cheese starts to melt.
9. Step 9: Quickly layer the sliced avocado on top of the melted cheese, then sprinkle with pomegranate seeds. Finish with a dash of ground black pepper to taste and serve immediately.

Tips & Variations

• For added flavor, drizzle a little balsamic glaze over the finished toast.
• Swap buffalo mozzarella for fresh mozzarella or burrata if preferred.
• Use sourdough or rye bread for a different texture and taste.
• If you don’t have a garlic press, roasting garlic until soft makes it easy to mash with a fork or your fingers.

Storage

This toast is best enjoyed fresh, as the bread can become soggy and the avocado may brown if stored. If needed, keep leftover components separately refrigerated for up to one day. Reheat the toasted bread and cheese gently in the oven before adding fresh avocado and pomegranate seeds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw garlic instead of roasted garlic?

Raw garlic is much stronger and more pungent. Roasting softens its flavor and makes it sweeter and milder, which complements the other ingredients better.

Can I prepare this toast ahead of time?

It’s best to prepare and assemble this toast right before serving to keep the bread crisp and avocado fresh. Prepare components like roasted garlic and sliced avocado in advance if needed.

Avocado Pomegranate Toast with Roasted Garlic and Melty Buffalo Mozzarella Recipe

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★★★★★

4.5 from 141 reviews

• Author: Jake
• Total Time: 50 minutes
• Yield: 2 servings 1x

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Description

A delicious and visually stunning Avocado Pomegranate Toast recipe featuring roasted garlic, creamy buffalo mozzarella, fresh avocado slices, and vibrant pomegranate seeds atop toasted whole grain bread. This easy-to-make dish combines rich, tangy, and fresh flavors perfect for breakfast, brunch, or a light snack.

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Ingredients

Scale 1x2x3x

Roasted Garlic

• 1 bulb Garlic
• 1 teaspoon Olive Oil

Toast Base

• 2 slices Whole Grain Bread

Toppings

• 4 slices Buffalo Mozzarella Ball
• 1 Avocado
• 1/2 cup Pomegranate Seeds
• Ground Black Pepper, to taste

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Instructions

1. Prepare the garlic bulb: Cut about 1/2 inch (1 cm) off the top of the garlic bulb to expose the tops of the cloves. Gently peel off the excess papery skin, leaving the skins on the individual cloves intact for roasting.
2. Oil and wrap the garlic: Pour 1 teaspoon of olive oil into the bulb to coat the cloves, then wrap the bulb tightly in aluminum foil.
3. Roast the garlic: Place the foil-wrapped garlic directly onto the oven rack preheated to 400°F (200°C). Roast for 30 to 40 minutes until the cloves are soft and easily mashable. Allow to cool slightly before handling. Keep the oven on for later use.
4. Prepare the toppings: Slice the buffalo mozzarella into 1/4-inch thick slices. Thinly slice the avocado for layering on the toast.
5. Toast the bread: Lightly toast 2 slices of whole grain bread in a toaster until crisp but not overly browned.
6. Spread roasted garlic: Using a garlic press or your fingers, mash 2 to 4 cloves of the roasted garlic and spread evenly over the toasted bread slices. Add more garlic if you prefer a stronger garlic flavor.
7. Add mozzarella: Top each piece of toast evenly with 2 slices of buffalo mozzarella.
8. Melt the cheese: Arrange the topped toasts on a baking sheet and place them in the 400°F oven for 1 to 2 minutes, just until the cheese becomes melty and soft.
9. Finish with avocado and pomegranate: Remove the toasts from the oven and quickly layer the sliced avocado on top of the melting cheese. Sprinkle with 1/2 cup pomegranate seeds and season with ground black pepper to taste before the cheese cools and hardens.

Notes

• You can adjust garlic quantity based on your preference for garlic intensity.
• To prevent sogginess, spread the mashed roasted garlic evenly and toast the bread well.
• For a vegan option, substitute buffalo mozzarella with vegan cheese.
• Serve immediately after assembling to enjoy the contrast of warm melty cheese and fresh toppings.
• Leftover roasted garlic can be stored in the refrigerator for up to a week and used in other dishes.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Fusion

Keywords: Avocado toast, roasted garlic, buffalo mozzarella, pomegranate seeds, whole grain bread, healthy breakfast, easy brunch recipe