GRILLED SCALLOP AND BRUSCHETTA CROSTINI
RECIPE TYPE
Vegetarian, BBQ, Seafood,Under 30 min
SERVES
SERVESYIELD 20 crostini
Prep: 10 min
Grill: 15 min
Ingredients
1/2 cup Longo’s Bruschetta, drained
1/2 cup Longo’s Mild Muffuletta Olive Antipasto, drained
2 tbsp chopped fresh Longo’s Organic Basil
1 pkg (340g) Longo’s Bacon Wrapped Scallops,
1 small Longo’s Baguette, sliced
3 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
Pinch pepper
Longo’s Curato 100% All Natural Glaze with Balsamic Vinegar of Modena
Small fresh Longo’s Organic Basil Leaves or chopped parsley (optional)
Directions
Stir together bruschetta, muffuletta and basil in small bowl and set aside. Place scallops in a single layer on greased foil or grill tray. Grill on preheated medium grill for about 15 minutes, turning occasionally.
Meanwhile, brush baguette slices with oil. Place on same grill for about 4 minutes, turning once, or until bread is slightly charred. Sprinkle scallops with pepper and cut each in half. Spoon bruschetta mixture over grilled bread and top with scallop half. Drizzle with balsamic glaze. Garnish with basil leaf, if using.
NUTRITIONAL INFORMATION
Protein 7g | Fibre 1g |
Fat 14g | Sugar 2g |
Carbs 17g | Sodium 570mg |
