Tomato and pepper bruschetta with spicy prawns is a delicious appetiser, packed with flavours and perfectly balanced with proteins, vegetables, carbs and good fats.
This recipe is made very quickly by baking all the ingredients in the oven and putting together the bruschetta in time for your guests’ arrival or to gather your family at the table.
To hold this wonderful bruschetta, try our recipe for seeded bread; simply delicious and perfect.
If you love to style your table with nibbles and small plates, why not to try our range of appetisers like our summer vegetable tart, Scotch eggs and spicy corn ribs, all rigorously gluten-free and delicious.
Ingredients
For 6 bruschetta, prep time 20 minutes, cooking time 30 minutes
- 6 thick slices of gluten-free bread
- 200g plum or cherry tomatoes
- 1 pepper
- 200g king prawns
- 1 fresh chilli
- 2 garlic cloves
- Extra virgin olive oil
- Salt & Pepper
- Basil leaves to garnish
Method
1 – Bake tomato and pepper in the oven at 160°C until completely soft. It can take up to 30 minutes. Using a pestle and mortar, crush garlic cloves with a pinch of salt until it turns into a paste. Using a small and sharp knife, remove the black string from the side of the prawns and the black tip on the end of the tail, then wash the prawns thoroughly.
2 – Place the prawns on an oven-safe tray, add chopped chilli, garlic paste, a drizzle of extra virgin olive oil and pepper, and bake it at 200°C for 5-7 minutes or until cooked but not overly done. Then, in a pan, toast the slices of bread with a little oil.
3 – Build your bruschetta, add shredded pepper and squished tomatoes to the toasted bread, and finish with baked king prawns. Garnish with some basil leaves to finish, and serve this delicious tomato and pepper bruschetta with spicy prawns.
Tips
- Removing the black string from the prawns is easier when they are still slightly frozen, firm, but not completely hard.
- This bruschetta is delicious whether you are serving it hot or cold, so you can prep it in advance before sitting for dinner or the arrival of your guests.
