Prawn and tomato bruschetta

8 servings Prep: 10 mins, Cooking: 15 mins
Rate this recipe
Nothing says summer like prawns and tomatoes.

By Food24 October 29 2012
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Ingredients (11)

2 ciabatta — loaves, sliced
1 pnp finest extra-virgin olive oil — glug
1 garlic — cloves, for rubbing
prawn topping:
2 garlic — cloves, crushed
1 cup fresh basil — chopped
60 ml fresh dill — chopped
600 g prawn tails
600 g cherry tomatoes — halved
1 pnp finest extra-virgin olive oil — glug
2 lemon — zest and juice
1 sea salt and freshly ground black pepper
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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.

 



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