Crab-and-Avocado Toasts

Prep: Servings:
30 mins 8
Total: Yield:
9 hrs 30 mins 6 servings
INGREDIENTS DIRECTIONS
2 tablespoons extra-virgin olive oil, plus 1. Preheat the oven to 350° and lightly
more for brushing brush a large baking sheet with olive oil.
Using a 2-inch round biscuit cutter, stamp
8 slices packaged thin white bread 4 rounds out of each slice of bread and
2 Hass avocados Salt and cayenne transfer to the baking sheet. Lightly brush
pepper the rounds with olive oil and toast for
about 15 minutes, until they are lightly
4 ounces lump crabmeat, picked over golden and slightly crisp.
1 tablespoon chopped fresh mint 2. In a small bowl, mash the avocados with
2 teaspoons fresh lime juice a pinch each of salt and cayenne pepper.
In another small bowl, gently stir the
crabmeat with the mint and lime juice and
season with salt. Spread the mashed
avocado on the toasts, top with the crab
mixture and serve right away.
Pomegranate Yogurt Sauce
Prep:
20 mins
Total:
10 hours
INGREDIENTS
Pomegranate yogurt sauce:
2 cups whole-milk yogurt or 1 cup
labne or plain Greek yogurt
1 cup pomegranate juice
Pomegranate seeds for garnish
(about 2 tablespoons, or to taste)
Servings:
8
Yield:
8 servings
DIRECTIONS
3. Make Sauce: Put yogurt in a paper towel-lined sieve set
over a bowl and keep covered and chilled 8 to 12 hours.
Boil pomegranate juice in a small heavy saucepan until
syrupy and reduced to about 2 tablespoons, about 10
minutes. Keep warm off heat, covered.