Prawn and basil pesto corn crostinis

September 29, 2016 (Last Updated: February 8, 2017)
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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