Prawn and tomato bruschetta

Nothing says summer like prawns and tomatoes.
 
prawn salad

Recipe from: 29 October 2012
Preparation time: 10 min
Cooking time: 15 min
 
 

Ingredients

 
  • 2
    loaves ciabatta bread - sliced
  • 1
    glug PnP Finest extra-virgin olive oil
  • 1
    clove garlic - for rubbing
  • prawn topping:
  • 2
    cloves garlic - crushed
  • 1
    cup
    basil - chopped
  • 60
    ml
    dill - chopped
  • 600
    g
    prawn tails
  • 600
    g
    cherry tomatoes - halved
  • 1
    glug PnP Finest extra-virgin olive oil
  • 2
    medium lemons - juiced and peel grated
  • 1
    pinch salt and milled pepper
Servings: Change Serving
 
 

Method

 
Rub bread with olive oil.

Heat a griddle pan and grill bread until golden on both sides. You can do this over the coals if you like. Rub each slice with garlic.

Toss prawn-topping ingredients together and allow to marinate for at least 20 minutes.

Top bruschetta with prawn mixture, garnish with more basil and serve immediately.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

 
 

Read more on: fish and seafood  |  summer  |  grill  |  salad
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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