Prawn Bruschetta with Lemony Fennel Salad Recipe

Preheat the oven to 400°F.

Place the baguette slices on a baking sheet and toast in the oven until crisp and golden brown.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute.

Add the prawns to the skillet and cook for 2-3 minutes on each side, until they turn pink and opaque. Remove from heat and set aside.

In a bowl, combine the lemon zest, lemon juice, sliced fennel, olive oil, salt, and pepper. Toss well to combine.

Top each toasted baguette slice with a few prawns and a generous spoonful of the lemony fennel salad.

Garnish with fresh basil leaves and serve.