Lemon scampi on black bread

Ingredients for 6 servings:

• 4 slices of black bread or pumpernickel
• 200 g scampi, frozen, peeled and deveined, approx. 24 pieces
• 1 organic lemon(s), untreated
• 50 ml olive oil
• 3 cloves garlic
• salt and pepper
• 150 g ricotta
• 1 handful of arugula
• 1 handful of pine nuts
• 40 g dried tomatoes

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 30 minutes

rustic-fine amuse gueule between Northern Germany and the Mediterranean

Thaw the scampi, rinse them, and drain on kitchen paper. Pour the olive oil into a bowl. Wash and dry the lemon, then grate all of the yellow zest and add it to the oil. Peel and finely chop the garlic, and add it to the oil. Season with a little salt/sea salt and pepper, then add the scampi. Mix well and let it marinate in the fridge for at least 2 hours. Tip: It also tastes great with lime instead of lemon! For the cream cheese spread, chop the sun-dried tomatoes and arugula and mix them with the ricotta along with the pine nuts. Season to taste with salt and pepper (do not over-season so that the lemon scampi remain prominent). Cut the brown bread into 24 small pieces and spread with the ricotta spread. Briefly fry the scampi in a little olive oil and place them lukewarm on the brown bread slices. Tip: After frying, you can brush the scampi again with the rest of the marinade for an even more intense flavor!