Pomegranate & Pistachio Relish on Avocado Toast
I’m cherishing my free time in the kitchen right now and cooking up a storm. The reality is setting in that farm season is right around the corner. Taylor and I just spent the weekend organizing thousands of seed packets that arrived at Tumbleweed last week. Three weeks from today our first round of spring greens are being seeded in the greenhouse. Let the sleepless nights begin!
I’ve cooked and blogged my way through the last 5 farm seasons and I have every intention to do so this year. It’s become my passion but things tend to shift on the blog once farming becomes full time again. In the winter the blog is my baby and once spring comes rolling around the farm is my number one priority. With that being said, you can still expect consistent posts about our farm to table meals and I hope to have all of you continue to follow us along on this farming journey!
I know I have a tendency to rave about recipes, but this particular one I can go on and on about. It is a great balance of freshness with the right amount of crunch and is absolutely stunning to look at. To top things off, it’s simple to prepare and is a crowed pleaser for sure. I was so excited about how flavorful this was that I encouraged my mom to make this for some of her lady friends last weekend. I emailed her my recipe and she said it was a huge hit.
I’ve been sticking with my New Years resolution to cook with new (to me) ingredients and I’m so happy with the bottle of pomegranate molasses that I’m working my way through. It adds a nice zip to salad dressings, avocado toast and even drizzled on yogurt and granola. It’s my secret weapon in this relish and the combination of sweet, tangy and crunchy is spot on.
I mentioned a few weeks ago how our favorite bakery (Pine Street) was closed for the first two weeks in January. It totally rocked our world and we weren’t able to buy fresh bread for 15 whole days. It was rough but we were happy that the owners and staff got to take a much needed vacation. With that being said, Taylor and I were SO excited when they reopened that we went a little overboard with our bread purchases. Needless to say, we’ve been eating a lot of toast! I’m not complaining since I love a thick slice of crusty bread topped with anything from almond butter, avocado, hummus to poached eggs or even grilled veggies. The possibilities for a simple meal are endless when you have a few slices of good quality bread.
Since pomegranates are still in season this relish has been a staple on our table. I hope you all enjoy these tasty avocado toasts as much as we do. Bon Appetit!
Pomegranate & Pistachio Relish On Avocado Toast
Prep Time: 15 minutes Cook Time: 0 minutes Serves: 4-6For the relish:
- 1 1/2 cups pomegranate seeds (from 1 large pomegranate)
- 1/2 cup diced red onion
- 1/2 cup pistachios, lightly toasted
- 1/4-1/2 cup parsley, diced
- 1 clove of garlic, minced
- 1/4 teaspoon ground allspice
- 1 1/2 teaspoons white wine vinegar
- 3 teaspoons pomegranate molasses
- 1/4 cup extra virgin olive oil
- pinch of fine sea salt
- 1 loaf of rustic style bread, sliced into 1 inch thick pieces
- 1 large avocado
- pinch of fine sea salt
- Combine the pomegranate seeds, onion, pistachios and parsley in a bowl.
- In a small bowl, whisk together the garlic, allspice, vinegar, pomegranate molasses, olive oil and pinch of salt. Pour mixture over the pomegranate mixture and gently mix.
- Toast the bread. Spread each slice of bread with avocado and a pinch of salt. Top with a few spoonfuls of the pomegranate relish and enjoy.
Notes* Use this recipe as a guide and adjust measurements and ingredients to suite your taste and what's available to you. * Pomegranate molasses can be found in middle eastern grocery stores, specialty spice shops or ordered online. * This recipe was lightly adapted from Yotam Ottolenghi's cookbook Plenty. * Always Taste test as you go. *Have fun in the kitchen.