Line sliced bread on a baking sheet and spray/brush evenly with olive oil, then sprinkle with sea salt.
Bake for 10 minutes or until bread is crisp and golden brown.
For the Pomegranate & Blue Cheese Topper:
Combine the pomegranate, blue cheese and pine nuts in a bowl and stir to combine.
For the Avocado & Sun Dried Tomato Topper:
Remove the avocado from the skin and seed. Cut into small pieces and place in a bowl. Slice the sun dried tomatoes into small pieces and add to the bowl. Add the cilantro and season with sea salt to taste. Stir to combine.
For the Fresh Caprese Crostini Topper:
Combine the tomatoes, mozzarella, and basil leaves in a bowl and stir to combine. Drizzle the Balsamic Glaze over the top of the mixture right before you serve it.
Serve the toppings on top of the toasted bread. Enjoy!