GRILLED GARLIC PRAWN CROSTINIS WITH TOMATO SALSA AND A GLASS OF ROSÉ

Spring is here! The sun is out and the next bank holiday is in sight. So dust off those deck chairs and get ready for some al-fresco moments with friends, along with the perfect party recipe to enjoy with our easy-drinking A Touch of Sparkle Rosé. 

A crisp and fresh lightly carbonated wine made from grapes grown in the Garden of England. With notes of raspberries, strawberries and cream, it brings a touch of sparkle to any occasion!

GRILLED GARLIC PRAWN CROSTINIS WITH TOMATO SALSA

Topping ingredients:

• Large prawn "tail on" or off, peeled and de-veined

• Olive oil for brushing

• 100g butter

• 3 cloves garlic finely chopped

• 1 tbsp finely chopped parsley

• 2 tbsp lemon juice

• Sliced baguette

• Mayonnaise mixed with Sriracha

• Fresh watercress for garnish

Green and Gold Salsa:

• 4 large yellow tomatoes chopped

• 200g yellow cherry tomatoes cut into quarters

• 2 sliced green chillies

• 1 tsp caster sugar

Method

Prepare the costinis:

1. Brush olive oil over baguette slices. Toast on a grill pan until golden and crispy and set aside.

Make the tomato salsa:

1. Place the tomatoes, chillies, sugar, vinegar, olive oil, herbs and mustard in a small bowl, mix and season with salt and pepper. Set aside for 10 minutes to allow the flavours to develop. Just before serving add the coriander and parsley and toss to combine.

Cook the prawns:

1. Pre-heat a grill pan over high heat.

2. Brush pan and drizzle prawns with oil and place on the grill pan. Grill for 1-2 minutes each side and then set aside.

3. Heat butter in a large frying pan, add garlic and cook for 4 minutes or until golden.

4. Add the chargrilled prawns, parsley and lemon juice, toss to coat. 

5. Spread the toasted bread slices with the sriracha mayonnaise sauce, placing the prawns and tomato salsa on top.

6. Garnish with watercress and serve with a fresh glass of A Touch of Sparkle Rosé. Enjoy!