Prawn, Fennel and Avocado Crostini



Method

  1. Pre-heat the oven to 220oC.
  2. Slice the baguette, rub with oil and bake in the oven to crisp.
  3. Slice the fennel thinly, season with salt and lemon juice.
  4. Dice the avocado and mix with finely diced red onion and chopped cherry tomatoes.
  5. Top each slice of baguette with fennel, defrosted prawns and avocado mix.
  6. Garnish with fronds of fennel herb