Friday, December 23, 2011

Make Prawn Bruschetta

Ciabatta loaf served topped with seasoned fresh prawns

Preparation Time: 10 minutes
Cooking Time: 5 minutes
Level of Difficulty: Easy
Servings: 4


•    Ciabatta loaf (approx 1/2)
•    1garlic clove,
•    halved 6tbsp Filippo Berio Extra Virgin Olive Oil
•    4-6 tbsp Filippo Berio red or green pesto


•    200g (7oz) cooked and peeled, cold water prawns
•    4spring onions, trimmed and finely chopped
•    1/4red pepper, finely chopped
•    1tbsp finely chopped parsley


  1. To make the topping, roughly chop the prawns,mix with the onions, red pepper, parsley and 2tbsp of the olive oil season with black pepper.
  2. Cut 4 or 8 slices from the ciabbata (depending on the size of loaf) slightly on the diagonal into 2cm(3/4in) thick slices.
  3. Brush each side of the slices with olive oil then toast on both sides either under grill or on a dry hot griddle pan. Rub one side with garlic.
  4. Spread red or green pesto over each slice then top with prawns and serve immediately.

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