Prawn Bruschetta Recipe
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Cook time: 
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Serves: 2
Bruschetta can be a great a quick snack or light lunch, served with a side salad of your choice or something more substantial if you're hungry. They can be topped with virtually anything but we like the association of prawns and lemony fennel.
  • 1 fennel bulb, thinly sliced through the root, green fronds reserved
  • 1 heaped tbsp roughly chopped dill
  • Zest and juice of ½ lemon, plus wedges, to serve
  • 1 tbsp olive oil
  • 4 small slices rustic wholemeal bread, or two large cut in half
  • 1 garlic clove, halved
  • 140g cooked prawns
  • Handful rocket
  1. Bring a pan of water to the boil then add the fennel slices for 2-3 mins until just tender. Drain well and toss with reserved fennel fronds, dill, lemon zest and juice, 2 tsp olive oil and seasoning.
  2. Brush the slices of bread with remaining oil. Place in a hot griddle pan (or under a grill) and toast on both sides until lightly charred.
  3. Rub one side of each slice of bread with the garlic, then divide the fennel salad between them. Top with the prawns, then the rocket and serve.
Recipe by George Hughes Fishmongers at