prawns & sun-dried tomatoes bruschetta

I bought an exaggerated quantity of fresh prawns .. I set aside the right amount for a lemony prawn risotto and then I had left 150g. I came up with this idea of trying a different flavour for a traditional bruschetta.

Ingredients for 2 people:
2 slices of rye sourdough bread, 1 inch thick
150g fresh prawns
6 sun-dried tomatoes
1 glove of garlic
EVO oil
fresh juice from 1 lemon
salt&pepper

Preparation:
Drizzle some EVO oil in a small bowl, add the garlic glove finely chopped and a pinch of salt.
Roughly cut the prawns and sun-dried tomatoes with a scissor and place them in a bowl. Pour over the fresh lemon juice, the EVO oil, salt and pepper. Let the mix marinate for 20 minutes until the prawns have been cooked by the lemon.
Spread the garlic&oil emulsion on the bread and add the pour over the mix.

prawns & sun-dried tomatoes bruschetta ©italiansuitcase