Tomato Prawn Bruschetta
Bruschetta are so versatile that you can use your imagination for toppings and hardly go wrong. Substitute shrimp, crab or cooked scallops here and they'll be delicious. Skip the seafood altogether and add grated parmesan, asiago or manchego.
Ingredients
1 lb prawns
Zest of one lemon, cut in julienne
1 tsp lemon juice
2 tbsp capers
3 tbsp fresh minced basil
4 cloves garlic, minced
4 tbsp olive oil
1 1/2 cups tomatoes, seeded and diced (about 7 romas)
Salt and pepper to taste
2 baguettes or ficelle, sliced 1/2-inch thick and grilled
Directions
Blanch prawns in boiling water until they are just cooked, approximately 2 to 4 minutes. Place in a bowl or ice water to stop the cooking. Drain when cool. Coarsely chop the prawns. Mix together the lemon zest, lemon juice, capers, basil, garlic, olive oil and tomatoes. Season with salt and pepper. Mix in the prawns. Spoon 1 to 2 tbsp of topping on each sliced of grilled baguette. Serve immediately.