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Photo of Prawn bruschetta with lemon and dill mayonnaise by WW

Prawn bruschetta with lemon and dill mayonnaise

2
Points®
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
12
Difficulty
Moderate
Bruschetta doesn’t always have to have tomatoes! Try our delicious version with prawns and a zingy mayo.

Ingredients

White sourdough bread

170 g

Garlic

1 clove(s), halved

Light whole egg mayonnaise

¼ cup(s), (75g)

Fresh lemon rind

1 tsp, finely grated

Lemon juice

1 tbs

Fresh dill

2 tsp, finely chopped, plus extra to garnish

Raw peeled prawns

500 g

Instructions

  1. 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.
  2. Meanwhile, combine mayonnaise, rind, juice and chopped dill in a small bowl.
  3. Spread bread with mayonnaise mixture and top with prawns and extra dill to serve.

Notes

TIP: Prawns keep better in their shells. When you get home from the supermarket, remove prawns from packaging and store in a covered container in the coldest part of the fridge. Peel up to 1 hour before use.

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