Prawn & Bean Bruschetta with Chilli Infused Oil

Ingredients

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

Method

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.

Cook's tips

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