Menú de pescado: bruschetta de tomillo y limón con langostinos
Compromiso: fácil
Commitment: easy
Ingredients for 4 people
150 g 8 slices of homemade bread
110 g 3 spring onions
8 shelled scampi tails
1 ripe tomato
1 bunch of thyme
acacia honey
lemon
extra virgin olive oil
sale
Procedure
Line a baking tray with baking paper, arrange the bread slices on it and bake at 170°C for 5 minutes.
Remove the leaves from the bunch of thyme.
Clean the spring onions, reserving a little of the green part, and slice them into salami slices. Sauté them in a little oil for a minute, then reduce the heat, add a teaspoon of thyme leaves, a pinch of grated lemon zest, a teaspoon of honey, and continue cooking for 2-3 minutes.
Cut the tomato into quarters; rub the slices of bread removed from the oven with the ripe tomato wedges, season with salt, and season with grated lemon zest and the remaining thyme.
Heat a pan with a drizzle of oil; when it's hot, sear the shelled scampi tails for a minute on one side. Season with salt. Arrange the spring onions on the bread slices, top with the scampi, and serve immediately.