3 tbs minced parsley
2 tbs garlic oil
Salt and cracked pepper
Squeeze of lemon
Splash white wine
Extra virgin olive oil
1 piece of Turkish bread split
Triple cream brie
4 slices Iberica ham (or Prosciutto)1/4 Spanish onion thinly sliced
Chilli flakes
Combine 1 tbs garlic oil, salt and cracked pepper and 2 tbs parsley with the prawns with a squeeze of lemon in a bowl. Spread some garlic oil over the cut side of the turkish bread. Tear the ham into smaller pieces.
Toast the Turksih bread under a grill and remove when ready. Heat a little extra virgin in a pan to medium high. When hot pour in the prawns and toss about until just cooked - 2 or 3 minutes. Pour in a splash of wine, stir about and remove from the heat. Place 4 thin slices of cheese on each piece of bread and spread with a knife. Divide the ham amongst the bread, top with prawns, onion slices and spoon over any remaining prawn cooking liquid. Sprinkle over some parsley and chilli flakes and serve.
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