makes 20
Ingredients
½ large ciabatta (or baguette), cut into 12 x 5mm-thick slices
olive oil, for brushing
200g white crabmeat
½ small packet (about 15g) of mint, leaves finely chopped
½ small packet (about 15g) of fresh coriander, finely chopped
1 long red chilli, deseeded and finely chopped
1 tomato, deseeded and finely diced
2 preserved lemons, deseeded and very finely chopped, extra juices discarded
1 teaspoon nigella seeds
½ avocado, very finely diced
sea salt flakes and freshly ground black pepper
Method
Preheat the oven to 200°C (180°C fan), Gas Mark 6. Line a baking sheet with baking paper.
Cut each slice of ciabatta (or baguette) in half and lay the slices on the prepared baking sheet. Brush with a little olive oil and bake for about 8 minutes, until crisp and golden around the edges. This will prevent them from getting soggy once topped with the crabmeat.
Put the crabmeat, mint, coriander, chilli, tomato, preserved lemons and nigella seeds into a mixing bowl and combine carefully so as not to crush or mash the ingredients. Season well with salt and pepper and mix again. Fold in the avocado.
Divide the mixture into 24 portions and pile 1 portion onto each slice of toast. Serve immediately.