Makes 24

Ingredients

3 x 15cm/6in flour tortillas

1 tbsp sunflower oil

Sea salt flakes

For avocado

1 ripe avocado

2 spring onions, chopped

100g/3 ½ oz soft goat’s cheese or cream cheese

½ -1 tbsp lemon juice

1 tbsp olive oil

Dash of Tabasco

Salt and pepper

For the tomatoes

1 punnet of mixed colour baby plum tomatoes

1 clove of garlic, crushed

1-2 tbsp olive oil

½ tsp fennel seeds, crushed

Salt and pepper

1-2 tbsp pomegranate molasses

Basil leaves to decorate

 

Method

Preheat oven to 200c/fan 180c/gas 6

Brush a baking sheet liberally with oil. Cut each tortilla into 8 even-sized wedges with kitchen scissors or a pizza cutter. Arrange on a baking sheet, brush with a little more oil and sprinkle with a little sea salt. Bake for 5 minutes until crisp. Cool on a wire rack.

Turn oven down to 120c/fan 100/gas ½ . Cut the tomatoes in half and toss in a bowl with the garlic and olive oil. Crush the fennel seeds in a pestle and mortar and add to the bowl with some salt and black pepper. Spread out on a baking sheet and slow roast for 1. Remove from oven and drizzle with the pomegranate molasses. Leave to cool, then gently stir.

Place the flesh from the avocado, the chopped spring onions, soft cheese, half the lemon juice and olive oil in a small processor or a container for a hand blender. Pulse until you have a smooth puree, then add the salt, pepper and Tabasco. Taste to see if you need more lemon juice.

To serve, place the tostaditas all facing the same way on a serving platter, pipe or spoon a large dollop of the avocado cream on the thick end of the tostadita and then top with tomatoes and a small basil leaf.

 

To get ahead; The tostaditas can be made up to 5 days in advance and kept in an airtight container. The avocado cream and the tomatoes can be made up to 2 days ahead and kept in the fridge.

 

Not suitable to freeze