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Chargrilled Pepper Pesto Crostini with Chilli prawns & whipped feta

Prep Time: 30 mins
Cooking Time: 5 mins
20 people

Used in this recipe

Ingredients

Crostini

1 baguette (1-2 days old)
25ml Filippo Berio Extra Virgin Olive Oil

Topping

Filippo Berio Chargrilled Pepper Pesto
220g feta
½ lemon (juice and zest)
½ tsp Aleppo pepper
1 tbsp Filippo Berio Extra Virgin Olive Oil
Small packet of frozen uncooked king prawns
1 small red chilli (finely chopped)
1 clove garlic (finely chopped)

Method

Thinly slice the baguette. Heat the oven to 200°C.
Pour a generous glug of Filippo Berio Extra Virgin Olive Oil into pan and dip slices on both sides so they are lightly covered.
Bake for 10 minutes, they should be golden. If they need an extra 5 minutes then turn them first before cooking an extra 5 minutes. Cool on wire rack.
Add the feta to a blender along with the lemon juice, Aleppo pepper and Filippo Berio Extra Virgin Olive Oil, blend until smooth.
Add the chilli and garlic to a hot pan with a slash of Filippo Berio Extra Virgin Olive Oil, add the prawns and fry quickly for a few minutes. Set aside.
Spread the bases with the chargrilled pepper pesto, top with the whipped feta and the prawns.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.