Ciabatta loaf (approx ½)
1 garlic clove, halved
6 tbsp Extra Virgin Olive Oil
4-6 tbsp Classic Pesto
200g cooked and peeled, cold water prawns
4 spring onions, trimmed and finely chopped
¼ red pepper, finely chopped
1. (Topping) Roughly chop the prawns, mix with the onions, red pepper and 2 tbsp of the olive oil season with black pepper.
2. Cut 4 or 8 slices from the ciabatta (depending on the size of loaf), slightly on the diagonal, into 2cm thick slices.
3. Brush each side of the slices with olive oil then toast on both sides either under the grill or on a dry hot griddle pan. Rub one side with garlic.
4. Spread the pesto over each slice then top with prawns and serve immediately.
Preparation Time: 10 mins
Cooking Time: 5 mins
This recipe uses: Extra Virgin Olive Oil
Recipe from filippoberioRecipe: Prawn Bruschetta with Extra Virgin Olive Oil,