Makes
8
Prep Time
15 minutes
Cooking Time
20 minutes
Ingredients
- 8 slices baguette
- Oil spray
- 2 tablespoons olive oil
- 2 tablespoons Leggo’s Tomato Paste infused with Roasted Garlic
- 250g peeled raw prawns, tails in tact
- 100g fresh goat cheese
- Toasted pine nuts and fresh baby basil leaves, for garnish
- Lemon oil, for drizzling
Method
STEP 1Spray baguette slices with oil on both sides and cook under a preheated grill until golden. Set aside.
STEP 2
Combine oil and Leggo’s Tomato Paste in a large bowl. Add prawns and toss to coat well.
STEP 3
Pour prawns and residual marinade into a small, baking paper lined ceramic baking dish and cook in a preheated oven at 200°C for 15-20 minutes or until prawns are fully cooked, turning halfway.
STEP 4
Spread cheese on bread slices, top with prawns. Garnish with pine nuts, basil and drizzle with lemon oil. Serve.
Tips
Spread bread with fresh ricotta or cheese of choice as an alternative.