What's a Christmas without prawns? This is a good way to make less go further and the pea puree provides a terrific colour base for pink prawns.
1 rustic or sourdough baguette
2 tbsp extra virgin olive oil
1 garlic clove, cut in half (skin on is fine)
150g frozen peas
½ small garlic clove, minced
1½ tbsp finely grated parmesan
1 tbsp extra virgin olive oil
¼ tsp each salt and pepper
1½ tbsp finely chopped mint leaves
1 tbsp lemon juice
500g small cooked prawns, unpeeled (or 250g peeled)
extra virgin olive oil, for drizzling
1½ tbsp finely chopped parsley
1½ tbsp finely chopped large red chilli
1. Preheat oven to 160C fan-forced (180C conventional).
2. To make the crostini, slice bread on the diagonal into 0.5cm-thick slices. Spread on a tray, lightly brush both sides with olive oil, and sprinkle lightly with salt. Bake for 5 minutes.
3. Remove from the oven and rub the surface lightly with garlic. Bake for a further 5 minutes or until completely crisp. Remove from the oven and set aside to cool before topping.
4. To make the pea puree, boil the peas until soft, following packet directions, then drain well. Transfer to a small bowl. Add garlic, parmesan, olive oil, and salt and pepper. Blitz with a hand-held stick blender until smooth. Stir through the mint and lemon juice. Set aside to cool.
5. To prepare the prawns, peel then chop meat into 1cm pieces.
6. To serve, smear the crostini with the pea puree, pile on the chopped prawns, drizzle with olive oil, and sprinkle with the parsley and chilli.
This recipe features in Nagi Maehashi's festive spread for $20 a head.