Home RecipesTostas & Crostinis Gambas and Aioli Tostas

Gambas and Aioli Tostas

by Sandy

Gambas Aioli Tostas { thegirllovestoeat.com }

Welcome to the second part of my Tostas-Series. Last time I brought you the recipe for some lovely chicken liver pâté toastas well knowing that chicken liver is not everyone cup of tea. So this week I have a real crowd pleaser for you: Gambas and aioli tostas. Crispy toasted baguette, topped with lemon and garlic aioli and some lovely king prawns.

I have been serving grilled king prawns alongside garlic aioli for years, but it took a trip to Galicia to realize how perfect this combination would work on a tosta. In a small tapas joint in Santiago de Compostela I first had a tosta like that and I was amazed at how perfect it was in its simplicity. King prawns and garlic are always a great match  and if you add the tartness of the tomatoes, you have a small slice of heaven on a piece of bread.

Tostas you say?

If you’re thinking “Those look like crostinis and/or bruschettas to me!” you’re not mistaken. Tostas are the spanish version of those italian topped bread slices and often served as part of a tapas menu. 

Gambas Aioli Tostas { thegirllovestoeat.com }

Gambas Aioli Tostas { thegirllovestoeat.com }

Gambas Aioli Tostas { thegirllovestoeat.com }

Gambas Aioli Tostas { thegirllovestoeat.com }

Gambas and aioli tostas

Crispy baguette slices with lemon garlic aioli, topped with king prawns and cherry tomatoes. A perfect addition to every spanish tapas spread.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: Spanish
Servings: 8 tostas


For the aioli

  • 1 egg yolk
  • 1 clove garlic finely chopped
  • 1 tbsp lemon juice
  • olive oil
  • salt

For the tostas

  • 8 slices baguette
  • 16 king prawns peeled, deveined
  • 16 cherry tomatoes
  • salt
  • olive oil


  • 8 small wooden skewers


  • First prepare the aioli. I always use an electric whisk but you could also use a stick blender or even whisk it by hand. You also get better results if you let the egg yolk come up to room temperature.
  • In a bowl whisk up the egg yolk and add a little bit of olive oil while you whisk. Make sure to add just little drops in the beginning. Keep adding oil until the mixture starts to thicken a bit.
  • Once it gets to that stage, you can add more olive oil in a thin stream while whisking.
  • When the mayonnaise has the desired consistency, add the garlic, lemon juices and season with salt. Set aside.
  • Gently toast the slices of baguettes. For large batches I like to do this in the oven under the broiler.
  • Heat a large pan on medium to high heat. Spike two king prawns and two cherry tomatoes on each wooden skewer and salt generously.
  • Add a splash of olive oil to the pan and fry the skewers on both sides until the prawns are just cooked through, around 2 minutes on each side.
  • Spread around 1 tsp of aioli on each bread slice and top with a skewer. Serve hot.

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1 comment

Sarah 10th December, 2017 - 5:22 am

These look delicious! I love shrimp and aioli as well, yet would have never thought to combine them on toast. It seems so obvious now. I’ll definitely try this out!


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