Ingredients
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
Method
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.
Ingredients
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