Thanksgiving appetizer recipe: Avocado, feta and pomegranate crostini

MINNEAPOLIS — Hy-Vee registered dietitian Melissa Jaeger shared this Thanksgiving appetizer recipe with WCCO Mid-Morning viewers.

Avocado, Feta and Pomegranate Crostini

Makes 30 servings, 1 crostini each

All you need:

• 1 Hy-Vee Bakery baguette, cut into ½-inch-thick slices
• 2 tbsp Hy-Vee Select olive oil
• 1 Hass avocado, halved, pitted, peeled and diced
• ¼ cup pomegranate seeds
• ¼ cup crumbled feta cheese
• 2 tbsp finely sliced chives, optional
• Hy-Vee fresh ground black pepper, to taste
• 2 tbsp Hy-Vee honey, optional

 
All you do:

1. Preheat oven to 400 degrees. Brush bread slices with olive oil and place on a large rimmed baking pan. Toast until golden brown.
2. Top crostini with avocado, pomegranate seeds and feta. If desired, garnish with chives, black pepper, and a drizzle of honey just before serving. 

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