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Prawn, Tomato & Mozzarella Bruschetta
Crunchy slices of toast topped with juicy baby tomatoes, prawn and fresh mozzarella – this is food for entertaining.
- Yields: 12 |
- Difficulty: easy
- Prep Time : 60 mins |
- Cook Time : 20 mins
Ingredients
Bruschetta
1 baguette
½ C (125 ml) olive oil
2 Tbsp (30 ml) sea salt
Topping
24 prawns, heads removed and butterflied
2 garlic cloves, crushed
2 green chillies, finely chopped
½ C (125 ml) olive oil
juice and zest of 2 lemons
salt and black pepper for seasoning
500 g baby exotic mixed tomatoes
olive oil for drizzling
salt and black pepper
250 g Galbani Mozzarella, torn into small pieces
fresh origanum to serve
Method
Bruschetta
Preheat the oven to 160 °C.
Slice the bread into 1 cm thick slices. Place the slices of bread onto a baking tray, drizzle with olive oil and season with a sprinkling of salt.
Bake for 10 minutes, until golden and crisp.
Topping
Mix the prawns, garlic, chilli, olive oil, lemon juice and zest in a bowl and leave to marinate for 10 minutes.
Heat a frying pan over a high heat and fry the prawns for 2 minutes on each side. The prawns should be pink and cooked through, remove from the pan and set aside.
Slice the baby tomatoes, season to taste with salt and black pepper and drizzle with a little olive oil.
To Assemble
Top each toasted bruschetta with a few tomato slices, a prawn and a torn piece of Galbani Mozzarella, check seasoning, garnish with fresh origanum and serve.
