Grilled Bread with Tomato Jam and Prawns

Posted by on Jul 28, 2014 in Fish | 2 comments








It began with a bumper-crop of cherry tomatoes, slices of my favorite bread and a roadshow of Vietnamese Black Tiger Prawns.








Ordinarily, I would zizz up a partial peck of tomatoes after a scorch in the oven for a hot and creamy soup.  Only, grilled bread called me by name (I actually heard it).















A pound of MP’s seasoned tomatoes blistered at 425 degrees for 20 minutes;








prawns grilled too.








Right on to the baking sheet,








I added a clove of crushed garlic and a tablespoon of red wine vinegar;








then rubbed a clove of garlic over the toasted bread, sandpaper-like;









the tomatoes topped the bread like savory jam.







After snapping the tails off the prawns, they rested on the jam before crowning the mélange with Romesco Aïoli.









MP didn’t see it coming—snappy summer supper on the patio with Otis.










  1. 7-28-2014

    Looks amazing…I really have to try this!

  2. 7-29-2014

    OH I just LOVE this recipe and must try it! Plus the beautiful outside presentation with a little “Otis” to boot! You’re the BOMB Peg! MP is a truly lucky man!

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