Seafood MASTERCLASS: Bruschetta of tomato, langoustine virgin olive oil aged balsamic

Recipe by Steven Doherty

Ingredients 

Lightly cooked fresh Langoustine in court bouillon x 6.

150g Tomato Concasse.

Sliced black olives. 

Finely sliced Spring onions. 

Deep fried crispy sage leaves. 

Deep fried crispy basil leaves.

Finely shredded fresh basil.

Fingers of Sourdough bread, lightly toasted or grilled. 

Virgin olive oil. 

Aged balsamic vinegar. 

Sea Salt.

Method

Lightly cook the langoustine in a court bouillon, cool & peel.

Prepare the tomato concasse.

Deep fry the sage & basil leaves.

Finely slice the spring onions. 

Arrange the fingers of bread on your serving plates

Neatly add the tomato concasse. 

Lightly fry the langoustine in a little olive oil,place the tails on top of the bread,sprinkle with the freshly sliced basil and spring onions, drizzle with the oil and balsamic, garnish with the fried basil & sage.