Prawn and Avocado Cocktail Bruschetta
Van Hunks challenged me to create 3 recipes to pair with their sparkling mead.
This is number 2!
Van Hunks Brut Rosé Sparkling Mead is made with honey and hibiscus, and pairs beautifully with delicate shellfish flavours. These bruschetta are easy peasy to make and also keep well, if you’re lucky enough to have any leftover. Double or triple the quantity if you’ve got more guests coming.
(This recipe was part of a paid Instagram campaign/AD)
Prawn and Avocado Cocktail Bruschetta
Ingredients
Makes 8
8 slices of ciabatta, toasted
4 tbsp mayonnaise
1 tsp ketchup
1/2 tsp tabasco
1 avocado
1/2 lemon, juiced
8 small lettuce leaves (cos or little gem)
16 prawns, pre-cooked and peeled
Handful fresh dill
Method
Mix the mayonnaise, ketchup and tabasco in a bowl.
Mash the avocado with the lemon juice in a separate bowl and spread a little on each bruschetta slice.
Arrange a leaf of lettuce on each bruschetta, so the avocado acts as a glue, and then put one teaspoon of the mayonnaise mixture inside each leaf.
Arrange two prawns on top of each, and finish with a sprig of fresh dill.
Serve with Van Hunks Brut Rosé Sparkling Mead
