- 1 tin or jar of piquillo/roasted red peppers, 340g net weight
- 1tbs sherry vinegar
- 1tbs capers, chopped
- 1tsp chopped flat parsley
- Arbequina olive oil
- Maldon sea salt and fresh black pepper
- 300g cooked wild Atlantic prawns
- lemon juice and zest
- 8 slices of rustic baguette, chargrilled
PRAWN AND PIQUILLO PEPPER CROSTINI
PRAWN AND PIQUILLO PEPPER CROSTINI
Recipe for Wild Atlantic Prawn and Piquillo pepper crostini dish by Chef Russell Brown from Creative Cuisine
Ingredients
Method
Finely slice the peppers and dress with the vinegar, capers, parsley and a little olive oil. Season to taste. Season the prawns and add a little lemon zest and juice.
Top the chargrilled bread with a nest of peppers and fill with prawns.
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