Prawn cocktail crostini
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 10 min • Serves: 16 • Difficulty: Easy
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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