Prawn, Tomato and Mozzarella Bruschetta



1 baguette

125 ml olive oil

2 Tbsp (30 ml) sea salt



24 prawns, heads removed and butterflied

2 garlic cloves, crushed

2 green chillies, finely chopped

125ml olive oil

juice and zest of 2 lemons

500g baby exotic mixed tomatoes

olive oil for drizzling
salt and black pepper for seasoning

250g (2 balls) Galbani Mozzarella, torn into small pieces

fresh origanum to serve



Preheat the oven to 160 °C.
Slice the bread into 1 cm thick slices. Place the slices of bread onto a baking tray, drizzle with olive oil and season with a sprinkling of salt.
Bake for 10 minutes until golden and crisp.



Mix the prawns, garlic, chilli, olive oil, lemon juice and zest in a bowl and leave to marinate for 10 minutes.
Heat a frying pan over a high heat and fry the prawns for 2 minutes on each side. The prawns should be pink and cooked through, remove from the pan and set aside.


Slice the baby tomatoes, season to taste with salt and black pepper and drizzle with a little olive oil.


To Assemble

Top each toasted bruschetta with a few tomato slices, a prawn and a torn piece of Galbani Mozzarella, garnish with fresh origanum and serve.

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