Kathie Oh's Recipe

Red claw Bruchetta

Category: specialties

Ingredients:
2 English cucumbers, diced
2 Roma tomatoes, diced
tsp. salt
3 TBS Olive oil
1 TBS sesame oil
2 TBS olive oil (extra) Juice and rind of 1 lemon
2 TBS Sesame seeds, toasted
8 thick slices of baguette
1 small spanish onion, thinly sliced
4 lbs small cooked redclaw, removed from shell and sliced.

Method
Preheat oven to 180ºC. Sprinkle cucumber with salt, stand for 15 minutes.
Place olive and sesame oil, juice, rind and sesame seeds in a bowl, whisk and set aside.
Brush bread with extra olive oil and brown in oven for 12 minutes turning once.
Rinse cucumber, pat dry.
Place in bowl with onion and tomato, stir to combine.
Place bread on serving platter. Place a spoonful of both crayfish and vegetable mixture on each slice of bread.
Finish by drizzling dressing mixture over each piece just before serving.