Prawn & Avocado Crostini’s


250g (12 prawns) Tropic Co. Whole Cooked Tiger Prawns (head and shell removed and deveined)

3 tbsp extra virgin olive oil

1 large sourdough baguette, sliced

1 large avocado, diced

120g roasted red capsicum, sliced

½ lemon, zest and juice

Salt and pepper to taste

2-3 sprigs dill, finely chopped


Tip: For homemade roasted capsicum, remove skin from capsicum by baking in a hot oven at 200C for 15 to 20 minutes or until the skin is blackened and blistered.

Remove from oven, cover with a metal bowl to create steam, allow to cool, peel off skin, cut in half and remove seeds then cut into strips.

You can use prepared char-grilled capsicum available at your supermarket or deli.

Variation: Top with cocktail sauce if desired.


Step 1

Cut bread into 12 equal slices, place on to a baking tray and drizzle with olive oil.

Step 2

Grill in a grill pan or on a hot barbecue until golden and crusty.

Step 3

Place diced avocado and sliced capsicum into a bowl, add lemon zest and juice, season with salt and pepper then gently combine.

Step 4

Top each bread slice with avocado mix, prawns, garnish with dill and a drizzle of olive oil.