Description
This Prawn Bruschetta with Tomatoes and Lemon Garlic Aioli is a vibrant and fresh appetizer perfect for gatherings or a light snack. Featuring toasted baguette slices topped with seasoned prawns, a tangy lemon garlic aioli, and a colorful tomato corn mixture, this 30-minute recipe combines Mediterranean flavors with a zesty twist, making it an irresistible starter for any occasion.
Ingredients
Baguette and Prawns
- 1 baguette (sliced into 1/2-inch pieces)
- 3/4 lb cooked and peeled prawn tails (about 2 cups)
- 1 tsp Old Bay seasoning
- 1 tbsp olive oil
Tomato Corn Topping
- 1 1/2 cups cherry tomatoes (diced)
- 3/4 cup corn (fresh or frozen and thawed)
- 2 tbsp sliced green onions or chives
- 2 tbsp chopped cilantro
- 2 tbsp slivered basil
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Lemon Garlic Aioli
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1/2 tsp hot sauce
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for toasting the baguette slices.
- Prepare the tomato corn topping: In a medium bowl, combine the diced cherry tomatoes, corn, sliced green onions or chives, chopped cilantro, and slivered basil. Season with sea salt and ground black pepper, mixing well. Adjust seasoning to taste.
- Make the lemon garlic aioli: In a separate bowl, mix together the mayonnaise, minced garlic, lemon zest, lemon juice, and hot sauce until smooth. Season with salt, pepper, or an extra dash of hot sauce if desired.
- Toast the baguette slices: Arrange the sliced baguette pieces in a single layer on a parchment-lined baking sheet. Toast them in the preheated oven for 6-8 minutes until they turn golden brown and crispy. Watch closely to prevent burning. Once toasted, remove and lightly brush the tops with olive oil.
- Season the prawns: In a bowl, toss the cooked prawn tails with Old Bay seasoning and olive oil to ensure even coating and enhance flavor.
- Assemble the bruschetta: Spread about 1 1/2 teaspoons of the lemon garlic aioli onto each toasted baguette slice. Top with a generous spoonful of the tomato corn mixture, then place a few seasoned prawns on top. Garnish with extra sprigs of cilantro and basil for a fresh finish. Serve immediately to enjoy the contrasting textures and fresh flavors.
Notes
- The prawns are already cooked; this recipe is designed for quick assembly and toasting only.
- Fresh corn is preferred for the topping, but frozen thawed corn works well too.
- Adjust the hot sauce in the aioli according to your preferred spice level.
- Keep an eye on the baguette while toasting to prevent burning since ovens vary.
- For a gluten-free option, substitute the baguette with gluten-free bread slices.
