Bacon and Prawn Bruschetta
by Chef Niño Logarta
Ka-Toque is a cooking show for everyone who loves to whip up a good meal for their loved ones. Q TV 11's first-of-a-kind that spawned a whole new generation of broadcast cuisine productions and chef-hosts.
Bruschetta is a fresh, simple and delicious Italian appetizer that can be prepared in minutes and enjoyed any time of the year. In its simplest Italian form, bruschetta requires that bread be toasted over real coals, then rubbed down with slices of raw garlic, drizzled with olive oil and finished with a little bit of sea salt and fresh pepper.
Bruschetta is a fresh, simple and delicious Italian appetizer that can be prepared in minutes and enjoyed any time of the year. In its simplest Italian form, bruschetta requires that bread be toasted over real coals, then rubbed down with slices of raw garlic, drizzled with olive oil and finished with a little bit of sea salt and fresh pepper.
- 10 pcs large prawns (peeled and deveined but leave the tail and head on)
- 10 slices bacon
- 10 slices toasted baguette
- 10 pcs asparagus spears
- 10 pcs tomato slices
- 5 cloves garlic sliced and sautéed in olive oil
- salt and pepper
- chopped parsley
1 Wrap the bacon generously around the prawns and asparagus.
2 Place the wrapped prawns down flat on a board and skewer them through the fattest part and the tail, making sure the bacon is firmly fixed. Season salt and pepper and drizzle with the garlic olive oil.
3 On a high heat, griddle, grill or barbecue the prawn and bacon brochettes for 2-3 minutes on each side, so the bacon crisps up. Alternatively, roast in a hot oven (425ºF) on an oiled baking tray for 8-10 minutes.
4 Place the tomato slices and prawns on the toasted baguette slices then drizzle with more garlic olive oil. Top with parsley and serve with lemon wedges.
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