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Prawn Bruschetta with Avocado Aioli: Australian Avocado Entertaining Recipe 

Best with Hard Ripe ÉVO® Hass Avocado 

Entertaining demands precision — crisp bread, balanced topping, clean structure. This Prawn Bruschetta with Avocado Aioli relies on hard ripe ÉVO® Hass avocado to create a structured aioli that holds its form without sliding off toasted sourdough. Hard ripe provides enough softness to blend yet retains stability for piping or spreading. 

ÉVO® Hass has the first AI ripeness scanner that can tell the five stages of ripeness, ensuring you select hard ripe for structured applications like spreads and toppings. 

This healthy avocado recipe elevates Australian seafood with premium texture and freshness. 

What You’ll Need 

  • 2 hard ripe ÉVO® Hass avocados 
  • 16 medium cooked Australian prawns, peeled 
  • 1 French baguette or sourdough loaf, sliced 
  • 1 garlic clove 
  • 1 egg yolk 
  • 1 tsp Dijon mustard 
  • 1 tbsp lemon juice 
  • ½ cup light olive oil 
  • 1 tbsp olive oil (for brushing bread) 
  • Sea salt 
  • Freshly cracked pepper 
  • Fresh chives, finely sliced 

Hard ripe avocado ensures structure in the aioli. 

How to Make It 

  1. Preheat oven to 200°C and slice baguette into 1.5cm thick pieces, brushing lightly with olive oil. 
  1. Toast bread for 8–10 minutes until golden and crisp but not overly hard, then rub lightly with cut garlic while still warm. 
  1. In a mixing bowl, whisk egg yolk and Dijon mustard until pale and slightly thickened. 
  1. Slowly drizzle in light olive oil while whisking continuously to create a stable emulsion. 
  1. Add lemon juice and whisk until smooth and glossy. 
  1. Halve the hard ripe ÉVO® Hass avocados, remove seeds, peel and mash finely with a fork until smooth but not watery. 
  1. Fold mashed avocado gently into the aioli base, seasoning with salt and cracked pepper until balanced and creamy. 
  1. Pat prawns dry and season lightly with salt and lemon zest for brightness. 
  1. Spread a generous layer of avocado aioli onto each toasted slice. 
  1. Top with one to two prawns per slice (depending on your baguette size), pressing lightly so they adhere without sliding. 
  1. Finish with finely sliced chives and a final crack of pepper before serving immediately. 

Tips & Variations 

  • Add chilli flakes for heat. 
  • Substitute prawns with grilled scallops. 
  • Use soft ripe avocado only if whipping into a smoother mousse-style aioli. 
  • Prepare aioli up to 2 hours in advance, storing with surface covered to reduce oxidation. 

Good For You 

This avocado bruschetta combines lean Australian prawns — rich in protein and low in saturated fat — with the nutrient density of Hass avocado. Avocados provide monounsaturated fats that support heart health, along with potassium and fibre for sustained energy. Selecting the hard ripe stage ensures structural integrity while maintaining optimal nutrient quality. With the ÉVO® Hass AI ripeness scanner, you can confidently match ripeness stage to recipe function, enhancing both flavour and performance.