List of Ingredients
- 8 SLICES of rustic bread (or any crusty bread)
- 3 of spring onions
- 8 of scampi, shelled
- 1 RIPE of tomato
- 1 BUNCH of thyme
- Acacia honey
- lemon
- extra-virgin olive oil
- salt
Method
Preheat the oven to 340 °F. Place the slices of bread on a baking tray lined with parchment paper and bake for 5 minutes.
Remove the leaves from a bunch of thyme.
Peel the spring onions, preserving a little bit of the green part, and slice into rounds. Sauté in a little bit of oil for 1 minute, then reduce the flame, add 1 tsp. thyme leaves, a bit of lemon zest, and 1 tsp. honey. Cook for another 2-3 minutes.
Slice the tomato into four wedges and rub the bread slices with it. Add salt, a bit of lemon zest and the rest of the thyme.
Add a thin layer of oil to a pan and heat to medium. Once hot, add the peeled scampi to the pan and cook for 1 minute, without turning them. Salt to taste.
Spread the onions on the slices of bread, complete with the scampi and serve immediately.