Crostoni with mozzarella, cherry tomatoes, prawns and salmon

Ideal for
4 people


Preparation time
45 minutes


2 Montrone mozzarella
4 slices of bread

200g cherry tomatoes
q.b. dried oregano
1 clove of garlic
2 tablespoons extra virgin olive oil
1/2 teaspoon sugar
q.b. salt

10 prawn tails
100g smoked salmon
3 sprigs thyme
1 clove of garlic
1 lime zest
q.b. extra virgin olive oil
q.b. salt and pepper


Toast the bread on a grill, plate or in the oven until it is golden and crisp.

To prepare your croutons, start by cutting the mozzarella into cubes and place them in a strainer suspended in a bowl so that it drains from the excess whey. Store them in the refrigerator.

Wash and dry the cherry tomatoes, cut them in half, and rinse them by dropping the seeds into a small bowl. Place them in a small bowl.
In a non-stick frying pan, heat a drizzle of extra virgin olive oil with the garlic over high heat; once the garlic is browned, add the tomatoes and sauté them for a few minutes with salt, oregano and sugar to caramelize them, then turn off the heat and keep them aside.

Cut the peeled shrimp in half along the back, heat a non-stick pan with a drizzle of extra virgin olive oil and a clove of garlic; as soon as the garlic is browned, add the shrimps and thyme, and sauté them over high heat for 5 minutes.
Salt them, pepper them, add the grated lime zest, turn off the heat and then keep them aside.

Take the 4 toasted slices of bread and place them on a baking tray lined with parchment paper.
On each slice distribute the diced mozzarella, place the caramelized tomatoes, smoked salmon and sautéed shrimps.
Put the croutons in the oven to brown for 4/5 minutes under the grill. Once the mozzarella has melted, take your croutons out of the oven and let them cool for a few minutes.

Plate your croutons with mozzarella, salmon and shrimp, sprinkling them with a drizzle of extra virgin olive oil and garnishing them with a few basil leaves…. and enjoy your meal!

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