• 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.

    For more delicious South African-inspired recipes, click here.

    Prawn and basil pesto corn crostinis

    Serves: 6
    Cooking Time: 35 mins

    Ingredients

    • 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

    Instructions

    1

    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.

    2

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

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