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    Prawn and Bean Bruschetta with Chilli Oil

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    Prawn and Bean Bruschetta with Chilli Oil

    This bruschetta combines a garlicky prawn and crushed bean topping with a hint of chilli oil. A quick and easy recipe for a starter or light supper.

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    • 8 medium slices olive or plain ciabatta bread
    • 410g can cannellini beans
    • 3 tbsp Waitrose Chilli Infused Olive Oil
    • 2 x 200g pack frozen Waitrose Ready To Cook King Prawns
    • 1 tbsp lemon juice
    • 1 clove garlic, crushed
    • 2 tbsp chopped fresh flat leaf parsley


    1. Lightly toast the bread on both sides. Drain the beans, reserving 5 tablespoons of their juice.
    2. Heat 1 tablespoon of chilli oil in a frying pan and fry the prawns for 5-6 minutes until pink right through. When ready, remove the prawns with a slotted spoon, place them on a plate and keep warm.
    3. Add the beans and reserved liquid to the pan and crush with a fork or potato masher so they are broken up, but not completely puréed. Stir in another tablespoon of chilli oil, the lemon juice, garlic, half the parsley and a little seasoning. Heat through for 1 minute, stirring.
    4. Serve the toast drizzled with the remaining chilli oil and topped with the beans and prawns. Sprinkle with the remaining parsley to garnish.

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    Cook's tips

    Try other canned beans instead of the cannellini, such as chickpeas, haricot or flageolet.


    Average user rating

    5 stars