Crostini with hummus and tomato-pomegranate salsa

Preheat the oven to 200 ° C. Cut the baguette diagonally into thin slices of 1½ cm thick and put them on the baking sheet. Put the baking sheet in the middle of the oven and toast the slices of bread in 10-15 minutes until they are dry and golden brown. Turn them halfway through the baking time. Allow the crostini to cool slightly.

Cut the cherry to celebrate and mix in a bowl with the pomegranate seeds, basil and some salt and freshly ground black pepper.

Brush the crostini with hummus and scoop the tomato salsa on it. Divide the drained bread rolls mozzarella.