tapas platter

Cooking : time less than 10 mins

Ingredients

For the baked avocado
1 tbsp olive oil
%26frac12;tsp red wine vinegar
pinch chilli flakes
%26frac12; avocado
salt and freshly ground black pepper
For the avocado with vinaigrette
1 tbsp olive oil
1 tbsp balsamic vinegar
%26frac12; avocado
For the rocket pesto
50g/1%26frac34;oz rocket
50ml/2fl oz olive oil
%26frac12; clove garlic
For the bruschetta
7 slices of ciabatta
3 tbsp olive oil
7 mini mozzarella balls
25g/1oz rocket
For the duck wraps
5 olive and anchovy cocktail bites
5 slices duck
salt and freshly ground black pepper

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. To make the baked avocado, whisk tofetchher the oil, vinegar and chilli flakes.
3. Pour the vinaigrette into the stone cavity in the avocado, season and bake for five minutes.
4. To make the avocado vinaigrette, drizzle the oil and vinegar into the stone cavity and season with salt and freshly ground black pepper.
5. To make the rocket pesto, blend the rocket, oil and garlic in a mini food processor and season with salt and freshly ground black pepper.
6. To make the bruschetta, drizzle the ciabatta with olive oil and season with salt and freshly ground black pepper.
7. Heat a griddle pan until smoking. Char-grill the ciabatta for one minute on each side.
8. Place one mini mozzarella ball and a few rocket leaves on each slice.
9. To make the duck wraps, lay the duck slices out flat. Roll the olives and anchovy bits in the duck and remove the sticks.
10. To serve, arrange the tapas on a large flat platter, drizzle over the pesto and season with salt and freshly ground black pepper.

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Orignal From: tapas platter