Mediterranean bruschetta with prawns

Step 1/5

• 5 black olives
• 5 capers
• 40 g dried tomatoes
• 5 g basil

• cutting board
• knife

Finely chop black olives, capers, dried tomatoes, and basil.

Step 2/5

• 100 g feta
• 1½ tbsp yoghurt
• ½ tbsp olive oil
• salt
• pepper

• mixing bowl

Combine feta with yogurt, then fold in olives, capers, dried tomatoes, chopped basil, and add olive oil. Stir to combine and season with salt and pepper.

Step 3/5

• ½ baguette
• ½ clove garlic
• olive oil for coating

• frying pan
• serrated knife

Cut baguette into slices and brush with olive oil and garlic. Heat frying pan and toast baguette slices on medium-high heat on both sides approx. 2 – 3 min. each, or until golden brown. Take out and set aside.

Step 4/5

• 150 g prawns
• ¼ lemon
• ½ sprig rosemary
• ½ clove garlic
• olive oil for frying
• salt

• citrus press

Heat olive oil in pan, add prawns, season with salt, and fry on both sides for approx. 1 – 2 min. Add lemon juice, rosemary, and garlic and fry for approx. 1 min. Remove from heat.

Step 5/5

• basil for serving

Spread feta cream on toasted baguette slices, top with fried prawns, and serve with more basil. Enjoy!

Enjoy your meal!