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Avocado and prawn appetisers

Yields10 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

 2 avocados, roughly chopped
 Juice of ½ a lemon
 2 tbsp chives, finely chopped
 250 g yellow cherry tomatoes, finely sliced
 250 g large prawn tails, pre-cooked
 1 fresh baguette, sliced on an angle
 200 g Sour cream
 Olive oil spray
 Dill, to serve
 Pinch of salt and pepper
1

Pre-heat oven to 160 degrees celsius

2

Spread the baguette slices on a large tray lined with baking paper. Spray lightly with olive oil. Bake for 7-10 minutes or until slightly toasted. Remove from oven and set aside.

3

In a medium bowl, add the avocados, lemon juice, chives, and salt and pepper (to taste). Roughly mix with a fork.

4

To assemble, place the avocado mixture on top of the sliced baguette toasts and smooth out with the back of a spoon. Top with a dollop of sour cream, a pawn, finely sliced tomatoes and a small frond of dill.

5

To serve, place the appetisers on a large serving platter with some cheeks of lemon and a sprinkling of cracked pepper.

Nutrition Facts

Servings 0