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


  • 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
    basil - chopped
  • 60
    dill - chopped
  • 600
    prawn tails
  • 600
    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


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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