Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) A$60. Offer ends 14/05/24. See terms.
Join now
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.

You might like

You might like