Spanish tapas crostini trio
Ingredients
Crostini
- 1 French baguette, cut into 1/4 inch rounds
- 3 tablespoons olive oil
Avocado and chive egg salad
- 4 large eggs, hard boiled and roughly chopped
- 1 medium ripped avocado, finely chopped
- 1 tablespoon avocado oil
- 1 tablespoon fresh lime juice
- 1 tablespoon chives, finely chopped
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Chorizo and smoke paprika grilled pineapple
- 2 chorizo sausages, cut into 8 rounds each
- 2 fresh pineapple rings, 1/2 inch thick
- 2 tablespoons brown sugar
- 1/2 teaspoon smoked paprika
Wild mushroom crostini
- 6 tablespoons olive oil
- 2 garlic cloves, minced
- 1 small red chilli, finely chopped
- 400g (14oz ) wild mushrooms, sliced
- 1 tablespoon fresh flat leaf parsley, finely chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Directions
Crostini
- Preheat oven to 375 F. Arrange oven rack in the centre of oven. Line a large baking sheet with parchment paper. Toss rounds with olive oil and place on baking sheet in single layer.
- Bake in preheat oven until toasted and lightly golden, about 8-10 minutes. Let cool for toppings
Avocado & Chive Egg Salad
- Place all ingredients in a medium bowl and mix well.
- Divide Avocado Egg Salad on crostini and garnish with chives
Chorizo and smoke paprika grilled pineapple
- Oil a large grill pan over medium heat, grill sausage until cooked through and golden, about 5-6 minutes. Remove from pan and set aside.
- Mix brown sugar and paprika, toss with pineapple rounds to coat well.
- Increase heat to medium high. Grill pineapple until grill marks form, 3-4 minutes each side.
- Cut pineapple rings into 8 equal size pieces each.
- Top crostini with a piece of pineapple and chorizo and serve warm.
Wild mushroom crostini
- Heat six tablespoons of the olive oil in a frying pan over medium heat, sauté the garlic and chilli for one minute, then add the mushrooms and sauté for an additional 3-4 minutes, or until cooked.
- Stir in the parsley and marjoram and season with salt and freshly ground black pepper.
- Divide mushroom mixture on crostini. Makes 8-10
