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Photo of Prawn cocktail crostini by WW

Prawn cocktail crostini

2
Points
Total Time
30 min
Prep
15 min
Cook
10 min
Serves
16
Difficulty
Moderate
A new way to serve a prawn cocktail, on mini toasts with roasted capsicum and avocado. Yum!

Ingredients

Baguette

200 g, (16 thin slices)

Zucchini

2 small

Lemon juice

1 tbs

Olive oil

2 tsp

Red capsicum

50 g, roasted, no oil

Extra light sour cream

¼ cup(s), (60g)

Tabasco sauce

¼ tsp, 4-5 drops

Cooked peeled prawns

250 g

Avocado

½ large, finely chopped

Fresh chives

2 tbs, chopped to serve

Instructions

  1. Preheat oven to 180°C. Place the baguette slices on a large baking tray and lightly spray with oil. Bake for 10 minutes or until golden, turning halfway through cooking.
  2. Meanwhile, using a vegetable peeler, peel the zucchini into long ribbons. Place in a medium bowl with the lemon juice and the olive oil and toss to combine. Season with salt and pepper. Set aside for 5 minutes to marinate. Drain, reserving a little of the dressing.
  3. Using a food processor, process the roasted capsicum, sour cream and Tabasco until smooth.
  4. Spread the crostini with a little of the capsicum sauce. Top with the zucchini, prawns and avocado. Drizzle with the reserved dressing, top with the remaining capsicum sauce and sprinkle with the chives.

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