Prawn Bruschetta

Prawn Bruschetta

Categories: Fish, Starters

Serves: 4 Preparation time: 10 mins Cooking time: 5 mins



  • Ciabatta loaf (approx ½)
  • 1 garlic clove, halved
  • 6 tbsp Filippo Berio Extra Virgin Olive Oil
  • 4-6 tbsp Filippo Berio Classic Pesto


  • 200g cooked and peeled, cold water prawns
  • 4 spring onions, trimmed and finely chopped
  • ¼ red pepper, finely chopped


(Topping) Roughly chop the prawns, mix with the onions, red pepper and 2 tbsp of the olive oil season with black pepper.

Cut 4 or 8 slices from the ciabatta (depending on the size of loaf), slightly on the diagonal, into 2cm thick slices.

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.

Spread the pesto over each slice then top with prawns and serve immediately.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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