pomegranate and pistachio breakfast toast
Fall’s here and just like that, berries and peaches are gone from the markets and pomegranates, apples and grapes are a plenty. Although I’ll miss the vibrant summer produce, here’s a little piece of yum that comes together with five ingredients—two slices of toasted bread, a slab of nut butter, a sprinkling of pistachios and pomegranate seeds, and a drizzle of honey or maple syrup. Badda-bing, badda-boom.
A lot of people tend to be intimidated by the pomegranate, but it’s fairly easy to coax out the seeds and I’ve seen a few favored methods. I like to roll the pomegranate on a hard surface to loosen up the seeds, then score the center of the pomegranate and tear it open. Flip each half inside out and pop out the seeds using your fingers; remove any pith. Some people like the tear the pomegranate in half and then beat each half, upside down, with a wooden spoon like this guy and this guy. Whatever your method may be, have fun and watch our for the splatter!
Although this is a perfect breakfast, it’s also a great snack or afternoon pick-me-up. Depending on the bread you use (this nut and seed loaf would be the perfect complement), this recipe is quite filling and you may only get through one piece—share the other half and you’ll brighten someone’s day. You can swap out the pomegranates for thinly sliced apples or a fresh jam or compote.
Toaster or oven
Pomegranate and Pistachio Breakfast Toast with Nut Butter
Vegan, gluten-free, dairy-free, soy-freee
Makes: 2 pieces of toast
- 2 pieces of bread
- 2-3 tablespoons almond butter or nut butter of choice
- 1 pomegranate, de-seeded
- 2 tablespoons shelled and chopped pistachios
- Honey or maple syrup to finish
- Toast the bread until desired doneness.
- Meanwhile, de-seed the pomegranate and removed the shells from the pistachios and roughly chop them.
- Once the bread is finished toasting, spread the almond or nut butter of choice, sprinkle a few tablespoons of the pomemgranate seeds and pistachios and lightly drizzle honey or maple syrup over the top.