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

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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