Beautiful Baked Avocado
Stuffed With Creamy Cheesy Prawns On A Bed Of Tomatoes
Ingrediënten
- 500 g ripe mixed-colour tomatoes
- 2 ripe avocados
- 60 g Cheddar cheese
- 100 g half-fat crème fraîche
- 150 g small cooked peeled prawns
- cayenne pepper
- 4 slices of good sourdough bread
Instructies
- Preheat the oven to 200°C.
- Slice the tomatoes ½cm thick, and arrange them nicely in a 30cm non-stick ovenproof frying pan.
- Drizzle with 1 tablespoon of olive oil and a pinch of sea salt and black pepper.
- Halve and destone the avocados, then use a spoon to scoop the halves out of the skins.
- Place on the tomatoes.
- Finely grate most of the cheese into a bowl, then mix with the crème fraîche and prawns.
- Divide the creamy prawn mixture between the avo halves.
- Finely grate over the remaining cheese and sprinkle with a pinch of cayenne.
- Bake for 15 minutes, or until golden and bubbling.
- Toast the bread, ready to mop up the juices.
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