Chargrilled Pepper Pesto Crostini with Chilli prawns & whipped feta

Serves: Makes 20 crostini Preparation time: 30 minutes Cooking time: 5 minutes




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


  • 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)


  1. Thinly slice the baguette. Heat the oven to 200°C.
  2. Pour a generous glug of Filippo Berio Extra Virgin Olive Oil into pan and dip slices on both sides so they are lightly covered.
  3. 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.
  4. Add the feta to a blender along with the lemon juice, Aleppo pepper and Filippo Berio Extra Virgin Olive Oil, blend until smooth.
  5. 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.
  6. Spread the bases with the chargrilled pepper pesto, top with the whipped feta and the prawns.

Cook with:

Chargrilled Pepper Pesto

This Italian favourite combines colourful peppers with traditional Italian cheese. Creamy and delicious, it’s perfect on meat or fish, spread on pizza or to add flavour to dips, sauces and marinades.

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