Grilled prawn cocktail bruschetta
This seasonal bruschetta is topped with cocktail sauce, crisp lettuce, grilled prawns, avocado and tarragon - a perfect combo.
Serves
4
Prep
30m
Note: + 30 mins marinating time
Cooking
10m
Ingredients
- 3 garlic cloves
- 24 Coles Australian Raw King Prawns, peeled leaving tails intact, deveined
- 1/2 tsp dried chilli flakes
- 1 lemon, zested
- 1/2 cup (125ml) olive oil
- 1 Coles Bakery Stone Baked by Laurent Mini White Pane di Casa, cut into 12 slices
- 2 heads baby gem lettuce, leaves separated, halved lengthways
- 2 avocados, stoned, peeled, mashed
- Tarragon leaves, to serve
Cocktail sauce
- 1/4 cup (60ml) mayonnaise
- 1/4 cup (60ml) crème fraîche or sour cream
- 1 tbs Coles Tomato Sauce
- 3 tsp finely chopped tarragon
- 2 tsp Worcestershire sauce
- 1/2 tsp Tabasco sauce
- 1/2 lemon, rind finely grated, juiced
Method
STEP 1
Crush 2 garlic cloves. Place the prawns, crushed garlic, chilli flakes, lemon zest and 2 tbs oil in a medium bowl. Toss to coat. Cover with plastic wrap and place in the fridge for 30 mins to develop the flavours.
STEP 2
To make the cocktail sauce, combine the mayonnaise, crème fraîche or sour cream, tomato sauce, tarragon, Worcestershire sauce, Tabasco sauce, lemon rind and lemon juice in a small bowl. Season.
STEP 3
Heat a barbecue grill or chargrill on high. Brush both sides of the bread with ⅓ cup (80ml) oil. Season. Cook for 2 mins each side or until toasted. Cut the remaining garlic clove in half and rub over the toasts.
STEP 4
Drizzle prawns with the remaining oil and season. Cook for 1-2 mins each side or until cooked through.
STEP 5
Spread some of the cocktail sauce over the toasts. Top with lettuce, avocado and prawns. Drizzle with the remaining cocktail sauce and sprinkle with tarragon to serve.
Dietary information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
