Prawn and Avocado Cocktail Tarts with Fresh Basil

Serves: 6 Difficulty: Easy Time: Prep 20 min Cook 15 min

Ingredients

• 6 large slices of good quality white sliced bread
• 4 tablespoons parmesan cheese
• ¼ cup chopped parsley
• 2 tablespoons butter
• 500g fresh cooked prawns
• 1 small cucumber, peeled into ribbons
• 1 small curly leaf lettuce, leaves picked
• Juice and zest of 1 lime
• 3 long eshallots, finely sliced
• ½ tablespoon of white vinegar
• 2 tablespoons mayonnaise
• ½ tablespoon olive oil
• 5 basil leaves, finely chopped
• 1 avocado finely dice and tossed with ½ lemon juice to prevent browning.
• Salt and pepper

Method

1. Preheat the oven to 190c. In a food processor combine the bread, parsley and the parmesan until crumbs. Melt the butter and pout this into the bread mixture. Using an egg ring, form rounds of the bread mix onto baking paper on a tray about 1cm high and then bake for 15 minutes or until golden. Set aside to cool.
2. Wrap each prawn with a ribbon of the cucumber and set aside in the fridge. Place the lime juice and zest, shallots, white vinegar, mayonnaise and the olive oil into a bowl and combine, stir through the diced avocado and season with salt and pepper.
3. To serve place a tart base onto the plate, top with a piece of lettuce and then some of the avocado salad, sit a couple of prawns on top and garnish with the thinly sliced basil. Serve straight away.

Substitute Ingredients:

• Use pre bought tart bases or make your own from short crust pastry
• Add sliced cherry tomatoes, or thinly sliced red capsicum for colour.