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Spanish tapas crostini trio



  • 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



  1. 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. 
  2. Bake in preheat oven until toasted and lightly golden, about 8-10 minutes. Let cool for toppings

Avocado & Chive Egg Salad

  1. Place all ingredients in a medium bowl and mix well.
  2. Divide Avocado Egg Salad on crostini and garnish with chives

Chorizo and smoke paprika grilled pineapple

  1. 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.
  2. Mix brown sugar and paprika, toss with pineapple rounds to coat well.
  3. Increase heat to medium high. Grill pineapple until grill marks form, 3-4 minutes each side.
  4. Cut pineapple rings into 8 equal size pieces each.
  5. Top crostini with a piece of pineapple and chorizo and serve warm.

Wild mushroom crostini

  1. 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.
  2. Stir in the parsley and marjoram and season with salt and freshly ground black pepper.
  3. Divide mushroom mixture on crostini. Makes 8-10

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