Curry Seafood Bruschetta

Remember the time when I used up half a French baguette from Baker's Delight and stuffed it with prawn and cream cheese (and ate it all by myself because I had no one to share it with?)

I thought it's about time that I post about the other half...it's fearful symmetry! (A terribly poetic usage, I know.)

And also to remind you that there are only a few days left for the Baker's Delight challenge - a chance for you to win a voucher to sample some of their new artisan range - just leave a comment on that post for your chance to win! :D 

Seafood curry is a first for me. And it made my kitchen smell crazy delicious that I'm pretty sure the neighbours were standing outside my door sniffing through the cracks. Scary (imaginary) neighbours.  The baguette is toasted to perfect crunchiness and the rich seafood and melting cheese that goes on top of it makes it the perfect snack anytime during the day.

Curry Seafood Bruschetta

• 1/2 French baguette
• 80-100g mixed seafood (fresh or frozen - I used fresh from the local seafood shop)
• 2 cloves garlic, minced
• 1-2 tbsp olive oil 
• 1 tsp curry powder
• 3 tbsp milk
• 2 tbsp cream
• salt and pepper to taste
• 50g cheese (I used mozarella)
• handful of herbs (like parsley)

Preheat oven to 200C.

1. Put a pan over medium heat and once hot, add the olive oil and garlic. Stir until fragrant and slightly golden. 

2. Defrost the mixed seafood if necessary and add to the pan along with the herbs.

3. Once cooked/heated up, add the curry powder and stir around the pan until combined.

4. Add the milk and cream - let it cook for a few minutes and add the salt and pepper. 

5. Slice the baguette into around 2cm thick slices. Using a small knife, make a cut (lightly) around the centre of the slice and press down on it to create a cavity (to hold more toppings!).

6. Put the seafood mixture into the cavity of the baguette and put the cheese on top of each.

7. Back at 200C until the cheese melts (roughly 5-10 minutes - keep an eye out to make sure that sides of the baguette doesn't burn.)