Christmas brunch can be simple, yet fancy – just add the freshest Queensland prawns, juicy mango and ripe avocado!
Ingredients
- 15-20 Queensland prawns, peeled and deveined (allow two to three per serve, depending on the size of your bread)
- 2 ripe avocados
- 1 small mango, diced
- 1 handful of cherry tomatoes, chopped or halved
- 2 tablespoons freshly squeezed lime juice
- Salt and pepper, to taste
- Sliced baguette rounds or sliced sourdough loaf (for larger serves, use sliced sourdough, for smaller serves, use baguette rounds)
- Cream cheese (for spreading on bread)
- Olive oil for toasting the bread
- A handful of mixed micro herbs for garnish or whatever in-season herbs you have on hand, e.g. chives, watercress, chopped basil.
Method
- In a bowl, mash the avocado flesh with a fork until it’s smooth. Add a squeeze of lime juice, and a pinch of salt and pepper to taste. Mix until it’s creamy.
- Lightly brush the baguette slices with olive oil and toast them in a frying pan over medium heat until they’re golden. Remove from heat. Spread with cream cheese.
- Spread the avocado cream on each piece of toast, then top with a fresh prawn/s, diced mango and a few cherry tomato pieces. Garnish with herbs and add an extra squeeze of lime juice if you’d like more ‘zing’.
