AVOCADO + PRAWN COCKTAIL CROSTINI

ENTRÉE | SERVES 4 | DAIRY FREE

prawn-cocktail-avocado-crostini-recipe-georgia-barnes.jpg

INGREDIENTS

  • 1 French baguette, sliced

  • 2 tbsp extra virgin olive oil

  • Salt and pepper

  • 1 clove garlic

  • 1/2 cup whole egg mayonnaise

  • 1/2 lemon, juiced

  • 1 tsp Worcestershire sauce 

  • 2 tbsp cornichons, finely chopped
    [extra to serve]

  • 1 tbsp baby capers, finely chopped

  • 1 avocado, sliced

  • 1/4 iceberg lettuce, finely shredded

  • 300g cooked king prawns, peeled and halved

  • Micro parsley

METHOD

Preheat oven to 180*C. Place sliced baguette onto a baking tray. Drizzle with olive oil and season with salt and pepper. Place in the oven to toast for 5-6 minutes or until lightly golden. Remove from oven. Rub baguette slices with the garlic clove. Set aside.

To make the tartare sauce, mix together mayonnaise, lemon juice, Worcestershire sauce, cornichons and baby capers in a small bowl. Season to taste with salt and pepper.

To construct crostini, place a dollop of tartare sauce on each piece of baguette. Top with avocado, shredded lettuce and prawns. Garnish with additional cornichons and micro parsley. Serve and enjoy!