You could serve this as one big dip, but I love the idea of getting your own little pot. Use a sharp knife – not serrated – for cutting the crust off the bread. This seals the edges and makes them puff up.
- 250g cooked and shelled prawns
- 125g cream cheese
- 2 tsp fresh chopped dill
- 1 lemon juice and zest
- Sea salt and pepper
- 6 slices thick white toast bread
- Spray oil
- Seasoned salt
1 In a food processor, combine prawns, cream cheese and dill and pulse until fine. Add lemon juice and zest, and season well. Pulse until well combined and smooth. Spoon into individual dishes or one large serving dish.
2 For toasts, cut the crusts from the bread using a large sharp knife, then cut into triangles. Spray with oil and sprinkle with seasoning. Bake at 170oC on a lined tray for 5-8 minutes until pale golden and puffed. Allow to cool and crisp up.
About Jo Wilcox
"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nzmore of this author