This is my favourite special nibble to go with drinks. Most good supermarkets sell long thin baguettes that will slice into about 50 slices to make the bases for these crostini. You would think that this Marie Rose sauce (the kind you use for prawn cocktail) mixture would curdle on heating, but it doesn't and it is remarkably easy to make.
MAKES 24
½ long thin baguette
a little butter, softened
4 tablespoons light mayonnaise
2 tablespoons tomato ketchup
dash of Worcestershire sauce
dash of lemon juice
200g (7oz) shelled cooked North Atlantic prawns
paprika
Cut the baguette into 24 slices about 5mm (¼ inch) thick and spread one side of each with a little butter. Arrange buttered side down on a baking sheet lined with non-stick paper or greaseproof paper.
In a bowl, mix together the mayonnaise, ketchup, Worcestershire sauce and lemon juice. Add the really well drained prawns, with some seasoning and spoon the mixture on top of the pieces of bread, so that each one has about 2 – 3 prawns each. Sprinkle with paprika.
Make up to 12 hours ahead and keep covered in the fridge. Sprinkle with the paprika just before cooking. Not suitable for freezing.
Cook in the oven preheated to 220°C/200°C fan/gas 7 for about 8 minutes until golden brown.
AGA COOKING Slide the crostini on to the floor of the roasting oven for about 8 minutes or until golden brown underneath and tinged brown on top.