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–+ servings

Beautiful Baked Avocado

Stuffed With Creamy Cheesy Prawns On A Bed Of Tomatoes
Couverts4
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Ingredients

  • 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

Instructions

  • 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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Course; Cheese / Fish