How To Make Prawn Bruschetta with Lemony Fennel Salad
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Serves:
Ingredients
- 1 baguette, sliced
- 16 prawns, peeled and deveined
- 2 cloves of garlic, minced
- 1 lemon, zested and juiced
- 1 fennel bulb, thinly sliced
- 2 tablespoons of olive oil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
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Preheat the oven to 400°F.
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Place the baguette slices on a baking sheet and toast in the oven until crisp and golden brown.
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In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute.
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Add the prawns to the skillet and cook for 2-3 minutes on each side, until they turn pink and opaque. Remove from heat and set aside.
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In a bowl, combine the lemon zest, lemon juice, sliced fennel, olive oil, salt, and pepper. Toss well to combine.
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Top each toasted baguette slice with a few prawns and a generous spoonful of the lemony fennel salad.
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Garnish with fresh basil leaves and serve.
Nutrition
- Calories : 240kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 160mg
- Sodium : 510mg
- Total Carbohydrates : 25g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 17g
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