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A election of mini avo toasts

Mini avo toasts

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 24

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

Nutrition: Per quail's egg canapé
NutrientUnit
kcal29
fat2g
saturates0.4g
carbs1g
sugars0.1g
fibre0.4g
protein2g
salt0.1g
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Ingredients

For the quail’s egg topping

For the crab topping

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
CRAB CANAPé NUTRITION

Per crab canapé: 26 kcals, fat 1g, saturates 0.3g, carbs 2g, sugars 0.1g, fibre 0.5g, protein 1g, salt 0.1g

Goes well with

Recipe from Good Food magazine, December 2018

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