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