Description

Mini avo toasts are delightful bite-sized appetizers featuring crispy wholewheat tortilla triangles topped with creamy mashed avocado and fresh ingredients like quail eggs, white crabmeat, radishes, and aromatic dill. These savory canapés combine healthy fats, protein, and vibrant flavors, perfect for parties or elegant snacking.

Ingredients

Scale

Tortilla Triangles

2 small wholewheat tortillas (40g)
1 tbsp cold pressed rapeseed oil
Pinch of salt

Avocado & Egg Topping

1 small ripe avocado
½ lemon, juiced
6 quail’s eggs
Splash of white wine vinegar
Pinch of smoked paprika

Crab & Radish Topping

50g white crabmeat
½ lemon, zested
3 radishes, sliced
Few dill sprigs

Instructions

Preheat and Prepare Tortilla Triangles: Heat your oven to 200°C (180°C fan)/gas mark 6. Cut each wholewheat tortilla into 12 small triangles. Brush each triangle with cold pressed rapeseed oil and sprinkle lightly with salt. Arrange them in a single layer on two baking trays.
Roast the Tortilla Triangles: Place the trays in the oven and roast the tortilla triangles for 6 to 8 minutes until they are crisp and golden. Make sure to turn them halfway through the roasting time for even crispness. Once done, remove from the oven and allow them to cool completely.
Soft-Boil the Quail Eggs: Bring a pan of water with a splash of white wine vinegar to a gentle simmer. Carefully add the quail eggs and soft-boil them for exactly 2 minutes. Immediately transfer the eggs to a bowl of cold water to stop the cooking process. Once cool, carefully peel the eggs and cut each in half.
Prepare Avocado and Crab Mixtures: Mash the ripe avocado in a bowl, seasoning it to taste, and then stir in the juice of half a lemon to add freshness and prevent browning. In a separate bowl, combine the white crabmeat with the zest of half a lemon to infuse it with citrus aroma.
Assemble the Mini Avo Toasts: Spread the mashed avocado evenly over all the toasted tortilla triangles. For 12 of the toasts, place one half of a soft-boiled quail egg on top, then sprinkle lightly with smoked paprika for an earthy smoky note. On the remaining triangles, top with sliced radishes and spoon over the lemon-zested crabmeat. Garnish these with fresh dill sprigs for a delicate herbal finish.

Notes

The tortillas should be thin and crisp after roasting to provide a perfect crunchy base for the toppings.
Using quail eggs adds a delicate, rich flavor and an elegant size to the canapés.
The lemon juice in the avocado mash not only adds flavor but also helps prevent browning.
Soft boiling the eggs for 2 minutes yields a perfectly runny yolk; adjust time slightly if you prefer firmer yolks.
These canapés are best served fresh to maintain the crispiness of the toasts.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Baking
Cuisine: British

Keywords: mini avo toasts, quail egg canapés, crabmeat appetizers, healthy snacks, wholewheat tortilla bites