Prawn, Goat’s Cheese and Mango Crostini
Impressive little savouries of cocktail prawns, goat’s cheese and mango.
|Preparation Time:||15 minutes|
|Cooking time:||5 minutes|
- 1 mango, finely cubed
- ½ cup coriander leaves, finely chopped
- 1 tablespoon sweet chilli sauce
- 120g soft goat’s cheese or cream cheese
- 1 baguette, cut into 24 slices
- olive oil spray
- 24 cocktail size peeled cooked prawns
Combine mango, coriander and chilli sauce together to make Mango Salsa. Use a butter knife to soften the goat's cheese to make it spreadable. Place baguette slices on an oven tray, spray with olive oil and grill on both sides until golden to make Crostini. Spread each Crostini with goat's cheese, top with Mango Salsa and a cocktail prawn. Serve immediately.
Mango Salsa can be made up to 4 hours in advance and kept refrigerated.
Crostini can be made up to 1 day in advance and kept in an airtight container. Assemble fully just prior to serving.
Persian Fetta may be used in place of Goat’s Cheese.