MINI AVO TOASTS

Mini avo toasts image

Make our mini avocado toasts for a healthy canapé to serve at a party. They come with two toppings - a vegetarian quail's egg option and a crabmeat version

Provided by Sophie Godwin - Cookery writer

Categories Canapes

Time 30m

Yield Makes 24

Number Of Ingredients 11

Ingredients

2small wholewheat tortillas (40g)
1 tbsp cold pressed rapeseed oil
1 small ripe avocado
½ lemon , juiced
6 quail's eggs
splash of white wine vinegar
pinch of smoked paprika
50g white crabmeat
½ lemon , zested
3 radishes , sliced
few dill sprigs

Steps:

Heat oven to 200C/180C fan/gas 6. Cut each tortilla into 12 triangles. Brush with the oil and sprinkle with salt, then arrange on two baking trays. Roast for 6-8 mins until crisp, turning midway through. Leave to cool.
Soft-boil the eggs in a pan of simmering water with the vinegar for 2 mins, then transfer to a bowl of cold water. Once cool, peel the eggs and cut in half. Mash the avocado, season and add the lemon juice to taste. Mix the crabmeat with the zest.
To serve, divide the avocado between the toasted triangles. Top 12 with an egg half, then sprinkle over the paprika. Top the remaining toasts with the radish and crabmeat, then garnish with the dill sprigs.

Nutrition Facts : Calories 29 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium