Prawn mango and Brie bruschetta

Prawn mango and Brie bruschetta


10 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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