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Prawn and tomato bruschetta

Seafood bruschetta
Recipe by: De Costi Seafoods
Average: 3.7 (7 votes)
31 Collected
Prep:  10 min
Cook:  20 minutes
Serves:  6-8

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Prawn and tomato bruschetta
  1. Trim ends from Pana Di Casa and cut into 1.5cm-thick slices. Lightly spray both sides olive oil spray. Place on a baking tray. Cook under grill on medium heat for 1-2 minutes each side or until light golden.
  2. Meanwhile, place the avocado, mayonnaise, garlic, ½ the lemon juice in a food processor. Process until smooth. Season with Salt and pepper.
  3. In a bowl, toss De Costi Cooked & Peeled diced prawns, tomatoes and onion.
  4. Place a good spread of avocado mixture on the bottom of the pana di casa and topping with prawn and tomato mixture. Repeat until all mixture is used.
  5. Squeeze the remaining lemon juice over the bruschetta, topping with basil leaves.

Reviews for Prawn and tomato bruschetta

Average: 3.7 (7 votes)