May 18, 2016

Recipe: Tomato & Goat Cheese Bruschetta with LINGHAM’s Chili Prawns

I love getting together with friends over the weekend for some catching up so we take turns to host each other in the comforts of our own home. It’s just simple get together and usually we try to keep things simple so we are not too stress about hosting. I am always thinking of easy appetizers or snacks for such moments as it is quite a treat just for us girls to enjoy some light bites and get together.

Last weekend, it was my turn to host and I decided to make bruschetta. The classic bruschetta is an Italian antipasto that consisted of garlic rubbed grilled bread topped with a tomato salad. Knowing me, I love to make dishes a little more luxe up for my foodie friends and so I decided to jazz up my bruschetta with more ingredients.

I enjoy prawns and I know that my friends do too so I decided to jazzed up my bruschetta with a sweet and spicy prawn. It’s really a no-brainer when it comes to the marinade as I always have my favorite LINGHAM’s Chili Sauce available in my pantry. As the chili sauce is sweet and spicy, I thought a dash of soy sauce and lime juice would balance up the flavours nicely. Besides the prawns, I love my cheese and raiding my fridge, I saw that I had a tub of French soft goat cheese which I thought would be great since it would give the bruschetta a creamy cheesy note.

My Tomato & Goat Cheese Bruschetta with LINGHAM’s Chili Prawns turned out to be a hit with the girls. They love the robust flavours of sweet, salty, spicy and tangy as well as the various textures of the ingredients. It’s fresh and light and yet is quite a filler since there is bread. It’s quite easy to assemble as the ingredients can be prepared in advance and just assemble when your guests arrive. You can even let your guests help themselves to assemble just for fun.

Hope you like this recipe and as always, do leave me a note if you have tried it…

Tomato & Goat Cheese Bruschetta with Lingham’s Chili Prawns


Lingham’s Chili Prawns
150gm        Prawns (deshelled)
2tbsp           LINGHAM Original Chili Sauce
1tbsp           Light Soy Sauce
1tbsp           Lime Juice (1/2 of a lime)

Tomato Bruschetta
1 box           Cherry Tomatoes (cut half or smaller)
1/2              Japanese Cucumber (sliced thinly)    
1.5 tbsp       Balsamic Vinegar
1.5 tbsp       Extra Virgin Olive Oil
small pinch  Salt
                   Fresh Green Basil or Red Basil (chopped)

1                 Baguette (sliced)
1                 Avocado (sliced thinly)
80gm          Goat Cheese
small bunch Chives (chopped finely)
                   Fresh basil to decorate

Marinade the prawns with all the ingredients of LINGHAM’s Chili Sauce, soy sauce, lime juice and pepper for 10 minutes.
While prawns are marinating, mix all the ingredients for tomato bruschetta and let it chill in the fridge.
Prepare a grill pan on medium heat and toast the sliced baguette till golden and crispy.
Mix goat cheese with chives and let it chill in the fridge.
On the same grill pan, add a small drizzle of olive oil on medium heat.
Add in the marinated prawns and grill for 2 minutes (turning over few times).
Add in the remaining marinade to the prawns and cooked for 1 more minute.
Becareful the prawns and sauce as they do burn quite easily due to sugar in the sauces.
Remove prawns and sauce and let it cool.
To assemble, spread a little goat cheese and chive mix on the toasted baguette.
Topped with 2 slices of avocado, a generous serving of tomato bruschetta, a prawn with some of its sauce and basil leave.
Serve as soon as possible.

Extra Notes and Tips
  • Substitute LINGHAM’s Original Chili Sauce with LINGHAM Thai, Ginger or Garlic Chili Sauce
  • Substitute Goat Cheese with Cream Cheese plus a squeeze of lime juice if you cannot find goat cheese
  • Add some lime juice to sliced avocado so it won’t oxidize and turn dark
  • Rub some raw garlic on the freshly toasted baguette for extra flavour
  • Use regular baguette or sourdough or wholemeal baguette or any other bread of your choice


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