Prawn and basil pesto corn crostinis

Prawn and basil pesto corn crostinis recipe

These prawn and basil pesto corn crostinis are inspired by the Ndebele culture in celebration of our rainbow nation’s diversity. A light but flavourful starter or side, they’re perfect for parties or entertaining.

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Prawn and basil pesto corn crostinis

Serves: 6
Cooking Time: 35 mins


  • Crostinis

  • 100g maize meal
  • 30ml boiling water
  • 200g cake flour
  • 1 egg
  • 10ml (2 tsp) baking powder
  • 80ml warm water
  • 50g butter, melted
  • Topping

  • 80g basil pesto
  • 200g small prawns, cooked
  • small handful Rosa tomatoes, halved



Preheat the oven to 180°C. Mix the maize meal with 30ml boiling water and set aside for 5 minutes. In a blender, blitz the maize mixture, flour, egg, baking powder, 80ml warm water and butter, 15 minutes. Place spoonfuls of dough on a lined baking tray, flatten and bake until golden brown, 10 – 15 minutes. Remove from oven and place on a wire rack to cool completely.


Top the crostinis with basil pesto, prawns and tomatoes, and serve.

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