Finely chop the garlic clove. Whisk together the egg yolks, a squeeze of lemon juice, the Dijon mustard, smoked paprika, the chopped garlic and salt. Start whisking in the olive oil gradually. Continue until the mayonnaise is thick. Season with salt and cayenne pepper.
Peel and finely dice the red onion and garlic. Finely dice the red chilli. Pick the coriander leaves and roughly chop. Cut the avocados in half, remove the stone, remove the skin and then cut the flesh into large chunks.
Mix the avocado with the red onions, chilli and garlic. Season with Maldon sea salt and squeeze on the lime juice. Mix well to break up the chunks of avocado and add the coriander leaves.
Preheat the oven to 180'C.
Drizzle the olive oil over the bread and rub each slice with garlic. Transfer to the oven and cook for 7 minutes.
Cut the cherry tomatoes in half. Season with salt and leave for 15 minutes.
Pick the mint leaves from the stalks and roughly chop. Peel and finely dice the garlic. Mix the mint and garlic with the tomatoes and add a squeeze of lemon juice. Stir in the olive oil.
Spread the guacamole on top of the toasted bread. Drizzle the salsa around the crostini and finish with a sprig of coriander.
«To stop the avocadoes discolouring, make sure you squeeze lime juice over them as soon as you have cut them.»