What do you do with cooked prawns other than a prawn cocktail? It’s important not to reheat them, as they’ll become tough and tasteless. This quick prawn bruschetta recipe is a great dinner party starter and the perfect way to use cooked prawns. It feels luxurious and generous, especially if you make your own mayonnaise, yet is super easy . The prawns are already cooked and everything can be prepared ahead of time for a quick assembly just before serving. I use the smaller leaves from a baby cos lettuce, but you can trim down larger leaves if need be. These prawn bruschetta should be eaten as soon as they’re assembled, while the toast is still warm. If you want to turn them into finger food for a larger gathering, make prawn crostini instead as they can be assembled ahead of time and served at room temperature. I like a mixture of about half dill and half chives, but you can use parsley, coriander, chervil or French tarragon as well as or instead if you prefer (and garnish with a few small herb leaves too). For a gluten-free alternative, simply serve the prawn mixture piled into the lettuce leaves. Either way, try a glass (or two) of Sidewood Estate’s pretty pale pink rosé with these prawn bruschetta or lettuce wraps. If you prefer to start with green (raw) prawns, see the video below for tips on how to boil and store prawns.
Serves 4 as a starter
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