Prawns Entertaining

Gorgonzola and prosciutto figs with prawn and brioche toasties

Name: Gorgonzola and prosciutto figs with prawn and brioche toasties
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup (300g) whole-egg mayonnaise; Juice of 1/2 lemon; 200g creme fraiche; 1/4 quantity creme fraiche dressing; 1/2 cup each flat-leaf parsley, mint and chervil, leaves picked; 450g brioche loaf, cut into 8 slices; 12 cooked medium prawns, peeled, halved lengthways; 15g punnet micro parsley, picked; 4 figs, halved lengthways; 1 tbs balsamic glaze; 100g Gorgonzola dolce (mild Italian blue cheese), crumbled; 1 tbs extra virgin olive oil; 4 thin slices prosciutto, sliced lengthways

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05m

Gorgonzola and proscuitto figs with prawn and brioche toasties

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by delicious. team

delicious. team

Oct 03, 2015

A sure-fire party pleaser, with the figs, prosciutto and smooth creme fraiche.

Creme fraiche dressing

1 cup (300g) whole-egg mayonnaise
Juice of 1/2 lemon
200g creme fraiche

Prawn and brioche toasties

1/4 quantity creme fraiche dressing
1/2 cup each flat-leaf parsley, mint and chervil, leaves picked
450g brioche loaf, cut into 8 slices
12 cooked medium prawns, peeled, halved lengthways
15g punnet micro parsley, picked

Gorgonzola and prosciutto figs

4 figs, halved lengthways
1 tbs balsamic glaze
100g Gorgonzola dolce (mild Italian blue cheese), crumbled
1 tbs extra virgin olive oil
4 thin slices prosciutto, sliced lengthways

Method

1.

Place creme fraiche dressing in a small food processor. Add herbs and whiz until smooth. Season and set aside.
2.

Preheat a chargrill pan or grill to medium-high. Grill the brioche for 1 minute each side or until golden and lightly charred. Set aside to cool.
3.

Spread brioche slices with the herb creme fraiche dressing. Top 4 slices with prawns, then season and sprinkle with micro parsley. Sandwich with remaining brioche slices, then cut each toastie into 3 fingers to serve.
4.

Drizzle the figs with a little balsamic glaze and top with a teaspoonful of Gorgonzola. Drizzle with oil and season. Neatly wrap each fig half in prosciutto to serve.