Mini Avocado Toasts Recipes

Steps:

• Mash avocado with cream cheese spread until blended; spread onto toast rounds.
• Combine tomatoes and vinaigrette; spoon over avocado mixture.
• Drizzle with any vinaigrette remaining in bottom of bowl.

Steps:

• For the base: Crush the avocados in a bowl with a fork. Fold in the scallions, lime juice, cilantro and some salt and pepper, leaving the mixture pretty chunky.
• For the egg salad and radicchio toast: Brush the pumpernickel bread with oil, and toast under the broiler; or toast in a toaster and then brush with oil.
• Combine the grated egg, creme fraiche, mustard, shallot, dill and some salt and pepper in a bowl.
• Spread the toast with some of the avocado base, and top with some radicchio, egg salad and dill sprigs.
• For the salmon and dill toast: Brush the health bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.
• Spread the toast with some of the avocado base, and then top with some smoked salmon, a dollop of creme fraiche and some dill sprigs.
• For the Fresno chile toast: Brush the bread with oil, and toast under the broiler; or toast in the toaster and then brush with oil.
• Spread the toast with some of the avocado base. Top with some sliced chiles, a sprinkling of lime zest and some cilantro leaves.

Steps:

• Mash the avocado with a fork in a shallow bowl until chunky. Season with fine salt and black pepper.
• Toast the bread until browned and crisp. Lightly rub 1 side of each slice with the cut side of the garlic until fragrant; discard the garlic. Lightly brush the toasts with oil, and season with fine salt and pepper. Divide the mashed avocado evenly among the toasts, and top with more flaky sea salt, more black pepper and red pepper flakes if using.

Steps:

• Toast the bread to your liking. Meanwhile, use a wide spoon to remove the avocado halves from the peel, keeping them in large pieces.
• Drizzle the hot toast lightly with olive oil and sprinkle with salt. Let cool slightly, then place one avocado half on each slice of toast. Use the back of a fork to roughly mash the avocado into the bread, keeping it as chunky as possible.
• Sprinkle with a little more salt, and pepper if desired. Squeeze the citrus over the top and add any garnishes. Cut each piece of toast in half if they're large and serve immediately.

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.