You won’t believe how quick and simple it is to make delicious bruschetta. It’s also a great way to use leftover bread that has perhaps gone a little hard.
AVOCADO AND PRAWN BRUSCHETTA RECIPE
Makes 8
8 slices sourdough
¼ cup olive oil
2 ripe avocados
1 tsp lime zest
2 Tbsp lime juice
1 clove garlic, peeled
2 Tbsp finely chopped red onion
1 green chilli, seeds removed, chopped finely
½ cup basil leaves
300g cooked prawns
Extra olive oil, to drizzle
- Brush the sourdough slices with oil and toast in a pan until golden. Set aside.
- Mash the avocados roughly with the lime zest, juice, garlic, onion and chilli. Season with salt and pepper. Fold through half the basil leaves.
- Just before serving, spread the toast with avocado, and top with prawns and extra basil leaves.
