Toast the bread until golden and crisp.

Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash lightly with a fork, leaving some texture. Season with salt and black pepper.

Spread the mashed avocado evenly over the toasted bread.

In a small bowl, combine the pomegranate arils, shallot, jalapeño, white balsamic vinegar, and mint. Gently toss to combine.

Spoon the pomegranate mixture over the avocado. Top with crumbled feta and serve immediately.

Enjoy!