Roast Pumpkin and Honey Prawn Bruschetta
Try silky charred pumpkin with sweet honey prawns for a knockout bruschetta like no other.
Prep Time
• Prep time: 15 minutes
• Cook time: 1 hour & 10 minutes
• Yield: Serves 8
Ingredients
• 2 tbsps olive oil
• 1 garlic clove, crushed
• 1/2 tsp dried chilli flakes
• 1/2 cup (120g) sour cream
• 1/3 cup (115g) runny honey
• 8 slices sourdough, toasted
• 1/3 cup (80ml) extra virgin olive oil
• 2 1/2 tsp smoked paprika (pimenton)
• salsa verde and micro basil to serve (Optional)
• 16 large green prawns, peeled (tails intact), deveined
• 1kg Jap (kent) pumpkin, seeds removed, cut into wedges
For Salsa Verde (Makes 1 cup):
• juice of 1 lemon
• 1 garlic clove, crushed
• 1 bunch mint, leaves picked
• 1/4 bunch basil, leaves picked
• 1/3 cup (80ml) extra virgin olive oil
• 1/4 cup (50g) capers in vinegar, drained
Method
- For the salsa verde, place all ingredients in a food processor, season and whiz until smooth. Transfer to a jar and chill for up to 2 days.
- For the bruschetta, preheat oven to 220°C.
- Arrange pumpkin in a single layer on paper-lined baking tray. Drizzle with extra virgin olive oil and scatter with chilli and ½ tsp paprika. Roast 1 hour or until tender and caramelised. Cool.
- Meanwhile, combine honey, garlic, olive oil and remaining 2 tsp paprika in a bowl. Add the prawns and toss to coat. Set aside for 15 minutes to marinate.
- When ready to serve, arrange the sourdough on a serving platter. Scoop pumpkin flesh from skin and spread over the sourdough, then dollop with sour cream. Heat a large non-stick frypan over medium heat. Season prawns and add to pan. Cook, turning once, for 6-7 minutes or until caramelised.
- Top bruschetta with prawns, drizzle with salsa verde and scatter with micro basil.
This great family recipe is thanks to delicious at https://www.delicious.com.au/recipes/roast-pumpkin-honey-prawn-bruschetta/UG3hFfZy?r=recipes/group/sx8icie0
0 comments