Ingredients
- Ciabatta loaf (approx ½)
- 1 garlic clove, halved
- 6 tbsp Filippo Berio Extra Virgin Olive Oil
- 4-6 tbsp Filippo Berio Classic Pesto
Topping
- 200g cooked and peeled, cold water prawns
- 4 spring onions, trimmed and finely chopped
- ¼ red pepper, finely chopped
Method
(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.
