Dice the plum tomatoes and mix them with finely chopped dill. Sprinkle with a bit of Maldon salt and freshly ground pepper.
2
Heat extra virgin olive oil to a pan and melt butter in the oil. Place the bread slice in the pan and toast until golden on both sides. Sprinkle with a pinch of Maldon salt.
3
Arrange crostini with cream cheese and tomatoes on a serving plate.
4
In a bowl, combine shredded spinach, diced apple, clementine, and pomegranate seeds.
