Prawn mango and Brie bruschetta

    Prawn mango and Brie bruschetta


    11 people made this

    About this recipe: This unsual combination of topping works extremely well on bruschetta. Sliced bread is toasted with Brie, then topped with a mixture of mango and prawns. Serve as an appetiser at a dinner party or a summer barbecue.

    Serves: 12 

    • 225g chopped prawns
    • 330g mango, cut into small dice
    • 4 tablespoons chopped spring onions
    • 125ml lime juice
    • 2 tablespoons honey or more to taste
    • 1 teaspoon cayenne pepper
    • 225g Brie cheese, sliced
    • 225g French stick or baguette, sliced

    Prep:15min  ›  Cook:5min  ›  Extra time:30min chilling  ›  Ready in:50min 

    1. Stir the prawns, mango and spring onions together in a bowl; set aside.
    2. Whisk the lime juice, honey and cayenne pepper together in a separate bowl until blended, making sure to scrape along bottom of bowl as needed to incorporate honey; pour over the prawn mixture. Cover with cling film and refrigerate 30 minutes.
    3. Preheat an oven to 180 C / Gas 4.
    4. Arrange the bread slices on a baking tray. Top each bread slice with a slice of Brie cheese.
    5. Bake in the preheated oven until slightly browned and the Brie cheese is soft and melted, about 5 minutes. Top each slice with 1 tablespoon of the prawn mixture to serve.

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