Crostini with avocado, olives and pomegranate seeds

Ingredients for 6 servings:

• 6 slice(s) Ciabatta, small, toasted
• 1 avocado(s), ripe
• 2 tbsp lime juice
• 1 garlic clove(s)
• some oil
• 1 chili pepper(s), size according to spiciness and taste
• salt and pepper
• 3 tbsp pomegranate (seeds)
• 9 black olives, cut into rings

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 17 minutes

creamy and crispy in one

Halve the avocado, remove the pit, and peel the avocado. Mash the flesh in a bowl with a fork, then add the lime juice. Sauté the finely chopped or pressed garlic clove in a little oil, then let cool. Remove the seeds and white ribs from the chili pepper, and finely chop the flesh. Add it to the avocado cream along with the garlic and season with salt and pepper. Spread the cream on the ciabatta slices and sprinkle with pomegranate seeds and olives.