Prawn Bruschetta With Tomatoes and Lemon Garlic Aioli

Large shrimp and tomatoes on bruschetta that's been smeared with creamy aioli.

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Prawn Bruschetta With Tomatoes and Lemon Garlic Aioli

Sweet corn, juicy tomatoes and summer herbs are a delicious compliment to flavorful prawns and the savory lemon garlic aioli (mayo) holds it all together perfectly. A quick, easy and healthy appetizer. This makes about 18 toasts or 3 pieces per person.

Prep Time20

Cook Time10

Total Time30

Course: Appetizer, Seafood

Cuisine: American, Italian

Keyword: prawn crostini, Shrimp bruschetta

Servings:

Calories: 243kcal

Author: Sabrina Currie

Ingredients

1 baguette sliced into ½-inch pieces
¾ lb cooked and peeled prawn tails about 2 cups
1 teaspoon Old Bay seasoning
1 tablespoon olive oil

Lemon Garlic Aioli

½ cup mayonnaise
1 clove garlic, minced
2 teaspoon lemon zest
2 tablespoon lemon juice
½ teaspoon hot sauce

Tomato Corn Bruschetta

1 ½ cups cherry tomatoes diced
¾ cup corn fresh or frozen and thawed
2 tablespoon sliced green onions or chives
2 tablespoon chopped cilantro
2 tablespoon slivered basil
½ teaspoon sea salt
¼ teaspoon ground black pepper

Instructions

Preheat the oven to 375°F (190°C).
Tomato Corn Topping - While the oven is heating, make the tomato mixture. In a medium bowl, combine the chopped tomatoes, corn, chives, cilantro, and basil. Add the salt and pepper, stir and add more to taste if needed.
Lemon Aioli - In a separate bowl, combine the mayonnaise, minced garlic, lemon juice, lemon zest, and hot sauce (if using). Stir until smooth and well mixed. Season with salt, pepper or more hot sauce to taste.
Toast - Arrange the baguette slices on a parchment lined baking sheet in a single layer. Toast in the oven for about 6-8 minutes, or until golden brown and crispy. Keep an eye on them to prevent burning. Remove from the oven and brush the tops lightly with olive oil and set aside.
Prawns - Toss the prawns in a bowl with Old Bay seasoning and olive oil. Ensure the prawns are evenly coated with the seasoning.
Assemble - Spread a spoonful (about 1 ½ teaspoons) of lemon garlic aioli on each slice of toasted baguette, then top each with a generous spoonful of the tomato mixture. Top with a few prawns and garnish with extra sprigs of cilantro and basil and serve right away.

Notes

You can serve these warm, chilled or at room temperature. To serve warm, toss the prawns briefly in a hot frying pan before placing them on the bruschetta.

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