1 long baguette
Always Fresh Extra Virgin Olive Oil, for drizzling
200g En Placé Pesto Rosso
250g cooked cocktail prawns
100g En Placé Pesto All Genovese
20g small parsley leaves
freshly ground black pepper
Cut the baguette into 40 thin slices. Place on an oven tray and drizzle on both sides with Always Fresh Olive Oil. Grill on each side until golden.
Spread each crostini with En Placé Pesto Rosso, top with a cocktail prawn and a small dollop of En Placé Pesto All Genovese.
Garnish with parsley leaves and sprinkle with pepper.
Tips and hints:Substitute cocktail prawns with 250g sliced bocconcini.