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.
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
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Stir the prawns, mango and spring onions together in a bowl; set aside.
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.
Preheat an oven to 180 C / Gas 4.
Arrange the bread slices on a baking tray. Top each bread slice with a slice of Brie cheese.
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.