These bruschetta are really good. The mixture of the prawn and chorizo, backed up by the sweet warmth of the chilli sauce, gives a taste sensation that just explodes in your mouth. This recipe makes four bruschetta, just enough for one hungry person. To make more, just increase the quantities.
- 1 small raw chorizo sausage
- 8 raw king prawns, chopped into small chunks
- ½ a long sweet red pepper, sliced into thin rings
- ½ a small hot red chilli pepper, finely chopped (optional)
- 2 small ripe plum tomatoes, slice diagonally across.
- 1 echalion shallot, peeled and finely chopped
- 2 cloves of garlic, peeled and finely chopped
- 1 tbsp tomato puree
- 1 tbsp sweet chilli sauce
- 1 tbsp water
- 1 tsp olive oil plus some extra for drizzling
- 1 ciabatta roll, sliced lengthways, then across, so you have four pieces
- chopped coriander or cress for garnish
- Take the skin off the chorizo and quarter the sausage lengthways, and then slice across into small pieces.
- Put a non-stick sauté pan over a medium heat and cook the chorizo until the fat starts to ooze out.
- Lower the heat and add the oil, and then add the shallot, garlic, and sweet red pepper rings ( and the chopped chilli, if you are using it). Sweat these gently for about 5 minutes, until they have softened.
- Now add the tomato purée, the sweet chilli sauce and the water, mix well and cook gently for another 2 minutes.
- Add the prawns and cook for another couple of minutes until they are cooked through.
- Finally add the sliced tomato and mix in well. Set aside for a few minutes to cool.
- Heat a grill pan, drizzle some olive oil on the cut surface of the ciabatta, and toast the the cut side on the grill pan.
- Spoon the chorizo and prawn mixture equally between the 4 ciabatta pieces, and garnish with chopped coriander or cress.