Ready to elevate your appetiser game? Today, we’re making Grilled Prawn Crostini with a zesty kick! Featuring Napolina’s rich, chilli and sundried tomato olive oil, this recipe packs bold Southern Italian flavours into every bite and can be made in less than 15 minutes.
Grilled Spicy Prawn Crostini
Cooking Time
5 mins
Servings
6
Method:
- In a mixing bowl add the Napolina Chilli and Sundried Tomato oil, garlic, lemon zest and juice, smoked paprika, dried oregano, fresh basil and salt and pepper to your liking then mix together to form the marinade then add in the prawns and pomodorino tomatoes and mix together well then leave to marinade for 2 hours.
- Next add the prawns and tomatoes to a hot skillet and fry over a medium heat for 5 mins until cooked through.
- Toast the ciabatta slices then brush with a little extra Napolina Chilli and Sundried Tomato Oil and top with the cooked tomato and prawns then garnish with a little extra fresh basil and enjoy!
Ingredients
- 3 tbsp Napolina Chilli and Sundried Tomato Oil
- 12 large prawns, peeled and de-veined
- 120g pomodorino tomatoes, halved
- 1 ciabatta loaf, cut into 6, 1cm slices
- 3 cloves garlic, 2 finely chopped, 1 halved
- ½ lemon, zested and juiced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 5g fresh basil leaves, finely chopped
- Salt and pepper to taste
Video Instructions:
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