Mini avo toasts

MAKES 24 PREP 20 mins COOK 10 mins EASY

BBC Good Food - - Easy Healthy -

2 small whole­wheat tor­tillas (40g) 1 tbsp cold pressed rape­seed oil 1 small ripe av­o­cado

1/2 lemon, juiced

For the quail’s egg top­ping 6 quail’s eggs splash of white wine vine­gar pinch of smoked pa­prika For the crab top­ping 50g white crab­meat 1/2 lemon, zested 3 radishes, sliced few dill sprigs

1 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.

2 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.

3 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.

QUAIL’S EGG GOOD TO KNOW veg­e­tar­ian

PER CANAPÉ 29 kcals • fat 2g • sat­u­rates 0.4g • carbs 1g • sug­ars 0.1g • fi­bre 0.4g • pro­tein 2g • salt trace PER CRAB CANAPÉ 26 kcals • fat 1g • sat­u­rates 0.3g • carbs 2g • sug­ars 0.1g • fi­bre 0.5g • pro­tein 1g • salt 0.1g

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