Prawn bruschetta with lemon and dill mayonnaise
1 clove(s), halved
light whole egg mayonnaise
¼ cup(s), (75g)
fresh lemon rind
1 tsp, finely grated
2 tsp, finely chopped, plus extra to garnish
12 individual, (500g), peeled
- Preheat a chargrill or barbecue grill over medium-high heat. Trim and discard ends from baguette. Slice baguette diagonally into twelve 1.5cm-thick slices. Lightly spray both sides of bread with oil. Cook for 1 minute each side or until golden. Rub 1 side of bread with cut side of garlic.
- Meanwhile, combine mayonnaise, rind, juice and chopped dill in a small bowl.
- Spread bread with mayonnaise mixture and top with prawns and extra dill to serve.