Prawn and Butter Bean Bruschetta
- 1 garlic clove
- 2 slices of crusty bread
- 3 tbsp olive oil
- 1 chopped shallot
- 400g tin of butter beans, drained
- ½ lemon, cut into wedges
- 150g cooked and peeled garlic king prawns
- 1 tbsp chopped parsley
- Cut the garlic clove in half and rub all over one side of the bread. Drizzle the bread with ½ tbsp of oil, then grill for 3 mins, turning halfway until golden. Set aside. Meanwhile, add the remaining oil to a saucepan and chop the garlic clove. Fry with the shallot for 5 mins on low to soften, then add the beans and some seasoning and cook for 5 mins more.
- Add a good squeeze of lemon to the beans, then pulse in a blender to a thick puree. Divide between the toasted bread slices, then spoon over the cooked prawns and scatter with parsley to serve with the lemon wedges for squeezing.
20 mins
2 serving