Bruschetta with robiola and prawns, a perfect starter for any occasion, from a standing buffet to an aperitif — ideal for Christmas and New Year’s and delicious anytime. Simple, colorful and impressive, the bruschetta with multigrain bread and prawns are the right choice when you want to prepare a quick, chic, gourmet starter. You can make these bruschetta using regular bread, shrimp or large prawns, fresh or frozen. I recommend not substituting the robiola; its fresh and delicate flavor will make your dish truly special. These prawn bruschetta are delicious when you want to amaze your guests and are the perfect idea for a year-end toast, especially if accompanied by a good prosecco! Are you ready then to complete your seafood holiday menu with these tempting bruschetta and a nice glass of white wine? Let’s go to the kitchen, but before you start cooking I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here)
Take a look:
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 15 Minutes
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to make bruschetta with robiola and prawns
- 5 slices bread (multigrain, about 5/8 inch thick)
- 5 large prawns
- 2.5 oz robiola
- 1 lemon (organic, unripe or green)
- to taste mint (for finishing)
- to taste pomegranate (seeds, for finishing)
- 1 lemon (organic, for finishing)
Tools
- Cast-iron griddle
Steps to make bruschetta with robiola and prawns
To make the prawn bruschetta you can choose the bread you prefer, fresh or preferably a day old. I used multigrain bread, a bit more flavorful than the classic one. Cut the bread into slices about 5/8 inch thick, place them on a very hot griddle and grill on both sides. Peel the prawns, removing the shell and heads; if you like, leave the tail tip on for a decorative effect. Remove the intestinal vein from the prawns, rinse them quickly under cold running water and pat dry with paper towels. Place them on the preheated griddle. If the prawns are fresh, a quick sear on both sides is enough; if they are frozen, cook them on both sides until done — about 2 minutes will be enough.
Prepare the robiola cream by mixing the cheese with 1 tablespoon (tbsp) of lemon juice and all the zest. Use an organic lemon, preferably green and still unripe, which is much more fragrant than a fully ripe lemon.
Assemble the bruschetta by spreading the robiola on each slice, placing a prawn on top of each, and decorating with thin lemon slices, fresh mint or herbs, and pomegranate seeds.
Bring to the table and serve immediately.
Notes and tips
Prepare only the number of bruschetta you think you’ll eat; leftover bruschetta should be refrigerated covered with plastic wrap and consumed within 24 hours, but they will never be as good as freshly made.
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