Preheat oven to 375 degrees F. Brush both sides of the slices of bread with olive oil. Season with salt and black pepper. Arrange on a baking sheet and bake for 4-5 minutes then flip and bake another 4-5 minutes.
In a bowl, combine pomegranate seeds, mint, orange zest, and honey. Stir to combine then place in the refrigerator for at least 30 minutes.
In a food processor combine the yogurt and goat cheese until creamy and smooth.
Gently combine the pomegranate mixture with the blueberries.
Spread 1 Tbs of the yogurt mixture on top of each piece of toasted bread. and add a spoonful of the pomegranate-blueberry mixture on top. Garnish with fresh mint and serve.