Hawkesbury Harvest - Recipes - Prawn & Tomato Bruschetta : Serves 8 (Urban Graze 03/09)

Prawn & Tomato Bruschetta : Serves 8 (Urban Graze 03/09)

Hawkesbury River Prawns are a seasonal treat and absolutely delicious. You buy them freshly cooked and chilled from local butcher shops. We found some at South Windsor Butcher Shop on George St. Ring ahead to make sure they are in stock, 4577 6483. Small and sweet they are truly best just peeled and then eat them completely unadulterated, but if you must try to turn them into something else, this recipe is perfect. We love the heirloom tomatoes grown in Dural and using them makes such a difference. It is worth seeking them out.

Ingredients:

Prawn Ingredients:
24 ea peeled Hawkesbury River prawns, cut into 4 pieces
1 Tbsp extra virgin olive oil
1 ea green onion, cut fine on the bias
½ ea lemon, juiced
1 Tbsp fresh parsley chopped
1 Tbsp fresh dill, chopped

Roast Tomatoes Ingredients:
4 ea small sized heirloom tomatoes
1 ea garlic clove, slivered
1 Tbsp fresh basil
1 Tbsp avocado oil
1 tsp balsamic vinegar
Salt and pepper
Fresh basil & marjoram for garnish

Method:

Prawn Ingredients: Toss all ingredients together and set aside.

Roast Tomatoes Ingredients:
Preheat oven to 180ºC.
Cut tomatoes in half lengthwise.
Place on a baking paper lined baking tray.
Place garlic and basil on top of tomato halves.
Drizzle with oil and balsamic vinegar.
Season well with salt and pepper.
Place in oven for approximately 20 minutes or until softened.

To Serve:
Place a half of tomato on a slice of toasted sourdough bread.
Spoon on a few prawns and drizzle the bruschetta with olive oil.
Garnish with fresh herbs. Serve warm or cool with a chilled glass of rosé.

Enjoy

Recipe Courtesy Of Recipe created by Urban Graze Cooking School 2009.

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